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**For the Crust:**
– 1 pre-made pie crust (store-bought or homemade)
– 1 egg, beaten (for egg wash)
**Instructions:**
1. **Preheat the Oven:**
– Preheat your oven to 375°F (190°C).
2. **Cook the Vegetables:**
– In a large skillet, melt the butter over medium heat. Add the diced carrots, potatoes, and onion. Cook until the vegetables are softened, about 5-7 minutes.
– Add the minced garlic and cook for another minute until fragrant.
3. **Make the Sauce:**
– Sprinkle the flour over the cooked vegetables and stir to coat. Cook for 1-2 minutes to get rid of the raw flour taste.
– Gradually add the chicken broth, stirring constantly to avoid lumps. Add the milk or heavy cream and continue to stir until the mixture thickens, about 3-5 minutes.
4. **Add the Chicken and Vegetables:**
– Stir in the cooked chicken, frozen peas, and corn. Season with salt, pepper, thyme, and rosemary. Let the mixture simmer for another 5 minutes until everything is heated through and well combined.
– Remove from heat and let the filling cool slightly.
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