Chicken Pot Pie

Place the flour, sugar and salt into a bowl and mix well.

Add the butter and using a pastry cutter or two forks, mix until the butter is pea sized.

Add the water, just a few tablespoons at a time, stirring gently with a fork until the dough is just coming together but is still crumbly. Test that the dough is ready by squeezing the dough in your hands until it holds.

Smash the dough together and separate into two balls.

Wrap in plastic wrap and rest in the fridge for 1 hour. Allow to sit out for a few minutes and then roll out dough.

Preheat the oven to 425 degrees F.

Roll out half of the dough into the pie plate. Set pie plate and remaining dough in plastic wrap in the fridge.

Place the carrots, corn and peas in a pan with just enough water to cover them. Heat over medium heat until soft, about 15 minutes. Drain.

Stir together the chicken and veggies in a bowl. Set aside.

In a large dutch oven or pot, add the butter and once melted add the onions, celery and garlic, cooking until translucent, about 3 minutes.

Stir in flour and seasonings, and herbs. Cook, stirring continuously for 30 seconds.

Slowly add the broth and milk, stirring frequently until thick. Remove from heat.

Stir in the chicken and veggies and pour into a pie dish.

Roll the remaining pie crust over the top and pinch the edges shut. Cut slits in the top of the pie.

Whisk together the egg and the water and brush it all over the top crust.

Bake for 30 minutes at 425 degrees F, or until golden brown.

Allow to cool slightly and serve!