Ingredients:-
4 Tbsp butter, 
½ cup finely diced onion,  
½ cup finely diced carrot, 
½ cup finely diced celery, 
1 cup frozen peas,
3 cups shredded cooked chicken, 
¼ cup flour, 
3 cups low-sodium chicken stock, plus more as needed,  
Splash of white wine, optional,
¼ tsp turmeric, 
Salt & pepper to taste,
Chopped fresh thyme to taste,
¼ cup cream,
1 whole unbaked pie crust,
1 whole egg,
METHOD:
Pre-heat oven to 190ׄ°C.
In a large pot, melt the butter over medium-high heat, then add the onion, carrot, and celery and saute about 8 minutes.
Stir in the chicken and frozen peas then sprinkle the flour over top and stir it until it's all combined with the meat and vegetables. Cook for 1 minute, then pour in the chicken stock (and wine, if using). Stir and let it cook and thicken. Once it starts to thicken add the turmeric, salt, pepper, and thyme.
Add the cream, then stir the mixture and let it bubble and thicken, about 3 minutes. If it seems overly thick, splash in a little more stock. Turn off the heat.
Pour the filling into a 9” pie dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
Mix together the egg with 2 Tbsps of water and brush it all over the surface of the crust. (You will have some egg wash left over.)
Place pie in oven and bake until the crust is deep golden brown, and the filling is bubbly, 25 to 30 minutes. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time. Enjoy !