Prepare the homemade pie crust and chill according to recipe directions. You’ll need 2 disks of rolled-out dough.
In a large skillet or Dutch oven over medium-high heat, melt 6 tablespoons of butter. Add the onions and carrots and sauté for 8 minutes until softened.
Stir in the sliced mushrooms and cook for 5 minutes more until mushrooms are tender. Add the garlic and cook 1 minute more.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes until flour is lightly browned.
Pour in the chicken broth and heavy cream. Bring to a simmer and cook for 1 minute more until thickened to a gravy consistency.
Season the filling with 1 teaspoon salt and 1⁄4 teaspoon pepper. Stir in the cooked chicken, frozen peas, and parsley until combined. Remove from heat and set aside to cool slightly. Recipe by Ineskohl.info
Preheat oven to 425°F.
On a floured surface, roll out one pie crust disk into a 12-inch circle. Gently fit into a 9-inch pie plate and trim edges.
Pour cooled filling into the pie crust.
Roll out the second pie crust disk into a 10-inch circle. Drape over filling and trim edges. Crimp edges together and cut 5-6 slits in top crust for steam vents.
Brush the pie crust thoroughly with beaten egg. Sprinkle the top crust lightly with coarse salt and pepper.
Bake for 30-35 minutes until the crust is deep golden brown. If browning too quickly, tent pie loosely with foil.
Allow the pie to cool for 15 minutes before slicing. Serve warm with parsley for garnish. Enjoy!
