Making Chicken Pot Pie for the Winter Nights

In a large bowl, combine the flour and salt.

Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together.

Divide the dough into two equal portions, shape them into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent.

Add the diced carrots and celery and cook for about 5 minutes until they begin to soften.

Stir in the flour to make a roux. Cook for a few minutes until the mixture turns a light golden brown.

Slowly whisk in the chicken broth and milk to create a smooth sauce.

Add the cooked chicken, frozen peas, frozen corn, dried thyme, salt, and pepper. Stir and simmer for a few minutes until the filling thickens. Remove it from the heat.

Preheat your oven to 375°F (190°C).

Roll out one of the pie crust disks on a floured surface to line a 9-inch pie dish.

Pour the chicken and vegetable filling into the pie crust.

Roll out the second pie crust disk to create the top crust. Place it over the filling.

Trim any excess dough and crimp the edges to seal the pie.

Beat the egg and brush it over the top crust for a beautiful golden finish.

Cut a few small slits in the top crust to allow steam to escape.

Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for about 45-50 minutes or until the crust is golden brown and the filling is bubbling.

Allow the Chicken Pot Pie to cool for a few minutes before slicing and serving. Enjoy your warm and hearty meal on a cold winter night!