Chicken Potpie - Valerie Bertinelli

Ingredients

• 1/2 cup unsalted butter
• 1 medium russet potato, peeled and diced
• 3/4 cup chopped yellow onion
• 1/2 cup sliced carrot
• 1 small red bell pepper, chopped
• 1 1/2 cups sliced cremini mushrooms
• 2 teaspoons minced fresh garlic
• 1/4 teaspoon crushed red pepper
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1 (8-ounce) package microwave-in-bag haricots verts
• 3 cups shredded boneless, skinless rotisserie chicken (from 1 rotisserie chicken)
• 1/2 cup frozen green peas, thawed
• 1/2 (14.1-ounce) package refrigerated pie crusts (1 pie crust)
• 2 1/2 tablespoons all-purpose flour
• 1 1/2 cups chicken stock
• 1/2 cup heavy cream
• 1 tablespoon hot sauce, plus more for serving (optional)
• 1 large egg, lightly beaten
• Chopped fresh flat-leaf parsley