Chicken Pot Pie Made With Creamy Comfort in One Dish

Ingredients

• 1 tbsp (15ml) olive oil
• 1 medium yellow onion, chopped (approx. 1 cup / 150g)
• 2 medium carrots, peeled and diced (approx. 1 cup / 150g)
• 2 celery stalks, diced (approx. 1 cup / 100g)
• 8 oz (225g) cremini mushrooms, sliced (optional, but adds depth)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup (30g) all-purpose flour
• 2 cans (10.75 oz / 305g each) cream of chicken soup
• 1/2 cup (120ml) chicken broth
• 1 cup (125g) frozen peas
• 1 cup (125g) frozen corn
• 2 cups (300g) cooked chicken, shredded (rotisserie chicken works great!)
• 1/4 cup chopped fresh parsley (optional garnish)
• 1 box (14.1 oz / 400g) refrigerated pie crusts (2 crusts) or puff pastry sheet
• 1 large egg, beaten (for egg wash)
• 1 tbsp milk or cream (for egg wash)