Made with fresh herbs and veggies, this savory pot pie is perfect for sunday dinner.
Preheat oven to 400 F. Melt butter in a large skillet. Add onions, celery, garlic and carrots until tender. Whisk in the flour, salt, pepper, thyme, parsley, chicken stock and heavy cream. Continue to whisk until lumps are gone. Simmer for 5-10 minutes while stirring until thickened. Stir in chicken and peas. Set aside while lining pie pan with one of the crusts. Spoon mixture into dish and cover with the other crust. Crimp edges with fingers. Brush with whisked egg and slice top for venting. Place foil around edges to protect from burning. Bake for 50 minutes or until crust is golden brown.