Buffalo Chicken Pot Pie

Ingredients:

• 4 tablespoons unsalted butter
• 2 cloves garlic, crushed
• 1 small onion, diced
• 3 stalks celery, diced
• 2 medium carrots, diced
• 0.5 cups flour
• 1.5 cups chicken broth
• 1 cup whole milk
• 2.5 cups shredded cooked boneless chicken
• 0.5 cup frozen green peas
• 1/4 cup hot sauce, such as Frank's
• 2 tbsp sour cream
• 1 package (400-450 g) of chilled rolled out pie dough (2 layers)
• 0.5 cup crumbled blue cheese
• 1 large egg

Preparation:

1. In a large saucepan over medium heat, melt the butter. Add the garlic and onion and cook until the onion is translucent, about 3 minutes. Add the celery, carrots, and a pinch of salt and cook until the colors deepen and the vegetables are softened, about 5 minutes.
2. Sprinkle with flour and cook, stirring, until the butter and liquid are absorbed, about 2 minutes. Pour the broth and milk into the pan, stirring constantly to dissolve the flour, and cook until thickened, about 6 minutes. Remove from heat and stir in the chicken, green peas, hot sauce, sour cream, and 1 teaspoon of salt. Let cool to room temperature, about 15 minutes.
3. Preheat oven to 220°C.
4. Place 1 sheet of dough into a 22cm pie pan, gently pressing it into the bottom and sides. Allow any excess dough to hang over the edges. Spread half of the cooled filling over the dough in the pan.
5. Sprinkle with half the crumbled blue cheese. Top with the remaining filling and sprinkle with the remaining blue cheese. Cover the filling with the second layer of dough. Crimp the edges of the dough and fold them under.
6. Whisk the egg in a small bowl with 2 tablespoons of water. Brush the top of the pie with the egg mixture and make 4 slits in the top to allow steam to escape. Bake until golden brown, about 40 minutes. Let cool for 15-20 minutes, then slice and serve.