Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 8 oz (225g) button mushrooms, sliced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon ground nutmeg
  • ½ cup (60g) all-purpose flour
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 2 cups (300g) cooked chicken, shredded or diced (rotisserie chicken is a godsend!)
  • 1 cup (150g) frozen peas
  • ½ cup (75g) frozen corn
  • Salt and pepper to taste
  • 1 package (14.1 oz / 400g) refrigerated pie crusts (two crusts)
  • 1 large egg
  • 1 tablespoon milk

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add mushrooms and cook until softened, about 3-5 minutes more.
  2. Stir in thyme, rosemary, and nutmeg. Cook for 1 minute, stirring constantly. Sprinkle in flour and cook for another minute, stirring constantly to coat the vegetables.
  3. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat and simmer for 5 minutes, or until slightly thickened. Stir in heavy cream.
  4. Stir in cooked chicken, peas, and corn. Season with salt and pepper to taste.
  5. Preheat oven to 400°F (200°C). Pour chicken mixture into the pie dish.
  6. Unroll one pie crust and gently place it over the filling. Trim any excess pastry. Crimp the edges to seal. Cut a few slits in the top of the crust to allow steam to escape.
  7. In a small bowl, whisk together egg and milk. Brush the top of the crust with the egg wash.
  8. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving (about 10 minutes).