Chicken Pot Pie

1: Season chicken breasts with oil, salt, paprika, and black pepper on both sides. Bake in the oven at 400 ˚F for 30 minutes.

2: Heat oil in a Dutch oven over medium-high heat.

3: Add garlic and onions, and cook until the onions are translucent.

4: Add mushrooms and carrots, sauté for 5 minutes.

5: Add butter and stir until it melts.

6: Turn the heat down low, add flour, and stir constantly for about 3 minutes.

7: Add chicken stock while stirring and break up lumps if there are any.

8: Once the sauce thickens, add cooked shredded chicken, frozen peas, and milk. Cook for 5 minutes and remove from heat.

9: Let the mixture cool while preparing the pie crust.

10: Place the first crust over a 9-inch pie dish, add the cooked filling, and place the second crust on top.

11: Fold the crust from the bottom up, cut a few slits in the center, and brush with beaten egg.

12: Bake at 425 ˚F for 35 minutes.