Directions

Make the crust:

1. Place flour, sugar, and salt into a bowl and mix well.
2. Add the butter and using two forks (or a pastry cutter), mix the butter is pea sized.
3. Add the water, a few tablespoons at a time, stirring gently with a fork until the dough is just coming together but is still crumbly. Test that the dough is ready by squeezing the dough in your hands until it holds.
4. Smash the dough together and separate into two balls. Wrap in plastic wrap and rest in the fridge for 1 hour.
5. Preheat the oven to 425 F.
6. Roll out half the dough into the pie plate. Set pie plate and remaining dough in plastic wrap in the fridge.

Make the filling and finish:

1. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat, cook, covered, 8-10 minutes until crisp-tender. Drain and set aside.
2. Add olive oil to skillet over medium heat, add in the onion, celery, and garlic and cook until translucent, about 3 minutes. Add frozen corn and peas.
3. Stir in flour and seasonings; continue stirring for 30 seconds.
4. Slowly add broth and milk, stirring frequently until thick. Remove from heat.
5. Stir in chicken, potatoes, and carrots. Allow mixture to cool for about 15 minutes.
6. Add veggie mixture into the pie dish. Roll out the remaining pie crust and place on top, pinching the edges shut. Cut 3-4 slits in the top of the pie.
7. Whisk egg and water together and brush on top of the crust.
8. Bake in the oven at 425 degrees F for 30 minutes or until golden brown.
9. Allow to cool slightly and serve!