Chicken Pot Pie

Ingredients:
6 boneless/skinless Chicken Thighs, diced
1/2 tsp Paprika
1/2 tsp Sage
1/2 tsp Oregano
Salt & Pepper
3 tbsp Olive Oil
1 cup Onions, diced
1/2 cup Peas
1/2 cup Carrots, diced
1/2 cup Celery, diced
2 cloves Garlic, minced
2 tbsp Flour
2 cups Chicken Stock, low sodium
1 cup Heavy Cream
1 Pie Crust
1 Egg

Instructions:
Preheat oven to 400 degrees. In a medium bowl combine the chicken, paprika, sage, oregano, salt, and pepper. In a large skillet, add the olive oil and cook the chicken on medium-high heat until cooked through and golden brown. Remove the chicken onto a plate. Add the onions, peas, carrots, and celery. Cook until soft then add the garlic. Sauté another minute or two. Add the flour and combine. Add the chicken stock and cook until thickened. Add the heavy cream and incorporate. Add the chicken back to the skillet and stir to combine. Add the skillet to a baking dish. Roll out a pie crust and place it on top of the dish. Whisk the egg in a small bowl and brush on top of the dough. Bake for 20 minutes or until golden brown and bubbly. Let cool for 10 minutes. Enjoy!