A delightful twist on the classic chicken pot pie, featuring a creamy herb-infused filling and a golden, flaky crust.
Preheat your oven to 375°F (190°C).
Always preheat your oven to ensure even cooking.
In a mixing bowl, combine the cooked chicken, diced carrot, chopped celery, diced onion, milk, thyme, and pepper.
Mix gently to avoid breaking the chicken pieces.
Pour the mixture into an unbaked pie crust placed in a pie dish.
Ensure the filling is evenly distributed for consistent baking.
Cover the pie with the top crust, seal the edges, and brush the beaten egg over the top for a golden finish.
Crimp the edges with a fork for a decorative touch.
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown.
Place the pie dish on a baking sheet to catch any drips.
Let the pie cool for 10 minutes before serving.
Cooling allows the filling to set, making it easier to slice.
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