Honey Mustard Chicken Pie

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.

2. In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.

3. Add the chopped onion and minced garlic to the skillet with the chicken. Sauté until the onions are translucent, about 3-4 minutes.

4. Stir in the diced carrots, peas, dried thyme, and dried rosemary. Cook for an additional 2-3 minutes until the vegetables are slightly tender.

5. In a small bowl, whisk together the chicken broth, honey, and Dijon mustard. Pour this honey mustard mixture over the chicken and vegetables in the skillet. Let it simmer for 5-7 minutes until the sauce is slightly thickened.

6. Remove the skillet from the heat and let the mixture cool slightly.

7. Line the bottom of the greased pie dish with one of the store-bought pie crusts. Pour the honey mustard chicken filling into the crust, spreading it out evenly.

8. Place the second pie crust over the top of the filling. Trim any excess dough hanging over the edges and gently press the edges of the two crusts together to seal the pie.

9. Using a sharp knife, make a few slits on top of the pie crust to allow steam to escape during baking.

10. Brush the top crust with the beaten egg wash to create a golden, flaky finish.

11. Bake the Honey Mustard Chicken Pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

12. Once baked, remove the pie from the oven and allow it to cool for a few minutes before slicing and serving.