Chicken Pot Pie

Heat the oven to 200 C. Melt butter in a large pot over medium heat. Cook onion, carrots and celery until starting to soften, about 6 minutes, then add garlic for 1 minute.

Add chicken thigh to soft vegetables and cook, stirring, for 4 minutes until it turns white outside. Sprinkle over all purpose flour and stir for 1 minute.

Slowly stir chicken broth and whole milk into chicken and vegetables, then add thyme, salt and black pepper. Simmer, stirring, until thick and the chicken is cooked through (74 C). Stir in peas and pour into a deep 23 cm pie dish.

Lay pie crust over creamy filling, trim and crimp the edge, and cut 4 slits in the top for steam. Brush with egg.

Set pot pie on a sheet pan to catch drips and bake until the crust is deep golden and the filling bubbles through the slits. Rest 10 minutes before serving.