Prepare the vegetables

• Chop the carrots, dice the onion and mince the mushrooms, garlic and parsley.

Soften the vegetables

• Melt the butter in a Dutch oven, then add the onion and carrots.
• Cook until the vegetables are soft.
• Add the mushrooms and garlic and cook until softened.

Make the gravy

• Sprinkle in the flour and stir it all in.
• Slowly add the chicken stock and heavy cream.
• Bring to a simmer and cook until thick like gravy, then season with salt and pepper.

Add chicken and finish the filling

• Shred the cooked chicken.
• Add the chicken, peas and parsley to the pot and stir everything together.
• Leave the filling aside to cool slightly.

Line the pie dish

• Roll one crust into a 12-inch circle and press it tightly into a deep 9-inch pie dish.
• Trim away any excess.

Fill and top the pie

• Pour the filling into the crust.
• Roll the second crust into a 10-inch circle and lay it on top.
• Seal and crimp the edges, trim the excess and cut a few small slits for steam.

Brush with egg wash

• Brush the top crust with the beaten egg and sprinkle with salt and pepper.

Bake

• Bake at 220 °C until golden brown, covering the edges if they brown too fast.

Rest and serve

• Rest the pie before slicing and garnish with parsley.