Easy Chicken Pot Pie

What you'll need

• 1/3 cupbutter
• 1/2 cupyellow onion, diced
• 1 cupcarrots, diced
• 1/2 cupcelery, diced
• 1/3 cupall-purpose flour
• 2 cupschicken broth
• 1 cupmilk
• 3 cupscooked, shredded or diced chicken
• 1 cupfrozen peas
• to tastesalt and black pepper
• 2refrigerated pie crusts
• 1egg, beaten, for egg wash

Let's cook

1. 1Preheat the oven to 400F.
2. 2Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 6-7 minutes until softened.
3. 3Sprinkle in the flour and stir for 1 minute, then slowly whisk in the chicken broth and milk.
4. 4Bring to a simmer and cook for 5 minutes until thickened.
5. 5Stir in the chicken and peas, season with salt and pepper, and remove from heat.
6. 6Line a 9-inch pie dish with one pie crust, pour in the filling, and top with the second crust, sealing and crimping the edges.
7. 7Cut a few slits in the top crust, brush with egg wash, and bake for 30-35 minutes, until golden brown.
8. 8Let rest for 10 minutes before slicing and serving.