Step 1

Preheat oven to 425 degrees.

Step 2

Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.

Step 3

Melt 1/2 cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.

Step 4

Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.

Step 5

Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper if desired.

Step 6

Stir in chicken and peas. Turn heat off.

Step 7

Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.

Step 8

Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.

Step 9

Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.

Step 10

Place on a baking sheet and place in oven and bake for 30 minutes.