Chicken Pot Pie | RICARDO

Ingredients

• 1 carrot, diced
• 1 stalk celery, diced
• 2 cups (500 ml) chopped leeks
• 2 cloves garlic, finely chopped
• 3 tablespoons (45 ml) butter
• 1/4 cup (60 ml) flour
• 1 1/2 cups (375 ml) chicken broth
• 2 cups (500 ml) cooked chicken, diced
• 3/4 cup (180 ml) frozen peas, thawed
• 3/4 cup (180 ml) shredded cheddar cheese
• 2 rolled out pastry dough
• 1 egg yolk
• 1 tablespoon (15 ml) milk