Favorite Chicken Potpie with Flaky Crust in 55 Minutes

Instructions:

1. Preheat your oven to 400°F (200°C). Prepare a 9-inch deep-dish pie plate by lining it with the bottom pastry sheet.
2. In a large saucepan, melt 1/3 cup butter over medium heat. Add the minced onion, diced carrots, and sliced celery. Sauté for 5–7 minutes until softened. Stir in the grated garlic, dried thyme, and rubbed sage during the last minute of cooking.
3. Sprinkle 1/3 cup all-purpose flour over the cooked vegetables. Stir constantly for 2 minutes to cook out the raw flour taste, creating a blonde roux.
4. Slowly whisk in the 1 3/4 cups chicken broth and 2/3 cup whole milk. Continue to simmer and whisk until the mixture thickens into a glossy gravy that coats the back of a spoon.
5. Remove the saucepan from heat. Fold in the 3 cups of shredded rotisserie chicken and 1 cup of frozen peas. Season with salt and cracked black pepper to taste.
6. Pour the filling into the prepared bottom crust. Place the second pastry sheet over the top. Trim, seal, and flute the edges.
7. Beat the egg with 1 tbsp water to create an egg wash. Brush the entire top crust generously. Cut several large vents in the top crust to allow steam to escape.
8. Bake for 30–35 minutes until the crust is a deep golden brown and the filling is bubbling through the vents. Let the pie rest for 10 minutes before slicing to allow the gravy to set.