Vegetables (all vegetables should be diced and about the same size)
2 cups potato, diced (Russet or Yukon gold) 1/2 cup unsalted butter 1 medium onion, diced 2 cloves garlic, mined 2 cups carrots, diced 1 cup celery, diced 1 cup peas 1 cup corn 1 tsp kosher salt 1 tsp pepper 1 tsp Thyme 1 tsp Tarragon 2 Bay leaves pinch nutmeg pinch red pepper flakes 1/2 cup AP flour 2 cups chicken broth 1 cups whole milk or cream 3 cups cooked chicken (mix of white and dark meat shredded)
Cook potatoes until fork tender, drain and set aside.
Melt butter in dutch oven. Add onions and saute´ until translucent about 2 minutes, add carrots and celery and saute´ until tender. Add garlic and cook until fragrant about 1 minute. Season with salt, pepper, thyme, tarragon, bay leaves and red pepper flakes. Stir together.
Add flour and stir 1 -2 minutes. Slowly add add chicken broth, stirring constantly, bring to a simmer. Slowly add milk and stir to combine. Add corn & peas and potatoes, stir to combine.
Toss vegetables and chicken together into gravy. Season with salt & pepper as needed. Discard bay leaves.
In a small bowl combine 1 egg with 1 Tbsp of water & mix together
Roll out pastry (Bottom layer should be slightly bigger than top layer) until large enough to extend over the sides of a 9-inch deep dish pie plate. Line dish with pastry.
Evenly spread vegetable - chicken mixture into dish and press down on the filling. Cover filling with remaining pastry, pinch along the edges to enclose the pot pie. Roll the bottom crust over the top to seal. Brush the top pastry with egg mixture. Make 4 slices in the crusts to allow the pot pie to vent.
Bake 55-60 minutes or until golden brown. Cool 15 minutes before serving.