The best chicken pie

PREPARATION: 30 MINUTES
SERVINGS: 3 CHICKEN POT PIES

3 tops & 3 bottoms Pâte 2000 pie crusts

1 large carrot, diced 3/8”

1 medium potato, peeled and diced 3/8”

1/3 cup (85 ml) butter

1 onion, chopped

2 celery stalks, diced 3/8”

1/3 cup (85 ml) unbleached all-purpose flour

1 cup (250 ml) condensed chicken broth

1 cup (250 ml) milk

2-3 teaspoons (10-15 ml) salted herbs

2 teaspoons grated parmigiano cheese

2 cups (500 ml) cooked chicken, diced

1/2 cup (125 ml) frozen peas

Freshly ground pepper

Preheat oven to 350°F (180°C).
In a small saucepan of boiling salted water, add diced carrots and potatoes.
Cook for 4 to 5 minutes until tender.
Drain water, set carrots and potatoes aside.
In a saucepan over medium heat, melt butter, add onion and celery, cook 4 to 5 minutes without browning.
Add flour, cook 1 to 2 minutes and gradually whisk in chicken broth and milk.
Once well-mixed, lower heat and let simmer 3 to 4 minutes.
Season with salted herbs, parmesan and pepper.
Add chicken, diced carrots, potatoes and peas and mix well.
Pour the filling evenly into 3 pie bottoms, then cover with the 3 pie tops, and seal tightly around the edges.
Cut small slits in the dough.
Bake for 30 to 40 minutes until the crust is golden brown.