Chicken Pot Pie

1: Preheat your oven to 350°F.

2: Season your chicken.

3: In a skillet, add a little butter and olive oil, and cook the chicken until fully cooked.

4: Remove your chicken from the skillet and set aside.

5: In the same skillet, add more butter and white onions and sauté until translucent.

6: Add carrots and celery along with seasonings.

7: Once incorporated, add more butter and flour, mix and cook for 1 minute.

8: Add chicken broth, chicken bouillon, and cream, and let cook until the sauce reduces by ¼.

9: Once the sauce starts to reduce, add in the chicken, peas, and sour cream.

10: Cook until the sauce is thick and bubbly, then turn off the heat.

11: Set aside while you prepare your pie crust.

12: Place your pie crust in the preheated oven with plated marbles and cook for 8 minutes.

13: Remove the prepared pie crust and fill with the pot pie filling.

14: Add the uncooked pie crust to the top and brush with egg wash.

15: Cook in the oven at 350°F for 30 minutes or until golden and bubbly.

16: Let your pie cool for about 10 to 15 minutes before serving.