A creamy, comforting Chicken Pot Pie
Preheat oven to 350 degrees F. In a medium pan over medium heat, heat 2 Tablespoons of the oil. Once hot, add the onions, carrots, celery, and mushrooms. Cook, stirring occasionally, until softened. This should take about 5-7 minutes. Add the minced garlic and cook for 30 seconds more. Add the remaining Tablespoon of oil and the 1/4 cup of flour. Stir constantly for two minutes and then slowly pour in the chicken broth, whisking to fully combine into the flour.
Add the seasonings, parsley, and chopped or shredded chicken and bring to a boil. Reduce to a simmer and cook for about 10 minutes, or until starting to thicken. Add the chopped spinach and stir until wilted. Add the heavy cream and stir to combine. Cook for two more minutes and then remove from heat. Let the filling cool while the crust is prepared.
While the filling cools, prepare the pie crust. Roll out your pie crust so that you can line the bottom of a pie dish with it. Once the pie crust is placed in the pie dish and the filling has slightly cooled, pour the filling into the pie crust. Top the filling with the remaining pie crust, making a design if preferred. Cut 3 slits in the top of the pie crust so that there can be ventilation while the Chicken Pot Pie cooks. Whisk the egg and the water together and brush on top of the pie crust and bake for about 1 hour, or until the pie crust is golden brown and the filling is bubbly. Let cool for five minutes before enjoying.