Pierrette’s Chicken Pot Pie | RICARDO

Ingredients

• ⅓ cup (75 g) unsalted butter
• 6 tbsp (60 g) unbleached all-purpose flour
• 3 green onions, chopped
• 1 ½ cups (375 ml) chicken broth
• 1 cup (250 ml) milk
• 1 cup (145 g) carrots, diced
• ½ cup (75 g) frozen green peas
• 2 cups (340 g) cooked chicken, diced
• 2 discs shortcrust pastry with vegetable shortening
• 1 egg, lightly beaten