Homemade Chicken Pot Pie

0 In a large skillet (oven safe) over medium high heat add in the butter and olive oil. Once the butter is melted add the diced celery, carrots and onions. Allow the veggies to sauté for 3-4 minutes or until they soften up.
1 Reduce the heat to low and add in the flour and combine it with the melted butter and veggies. While constantly stirring the roux around, allow it to cook for 2-3 minutes then add in the chicken broth and heavy whipping cream. Whisk the mixture together until no lumps are present. Stir the mixture occasionally as it thickens and comes to a simmer. Season the mixture with chicken bouillon powder. Then add in the shredded chicken and drained can of sweet peas.
2 Preheat the oven to 450 degrees. In a small bowl whisk the egg and heavy whipping cream together. Allow the pot pie filling to cool for 10-15 minutes then place the pie crust over the top of the chicken mixture. Tuck the sides of the pie crust into the skillet then cut a few slits in the top and brush the egg wash mixture all over top.
3 Bake at 450 degrees for 10-15 minutes or until the crust is golden brown in color. Serve & enjoy!