Pierrette’s Chicken Pot Pie

Ingredients

• Béchamel

  • ⅓ cup (75 g) unsalted butter
  • 6 tbsp (60 g) unbleached all-purpose flour
  • 3 green onions, chopped
  • 1 ½ cups (375 ml) chicken broth
  • 1 cup (250 ml) milk

• Filling

  • 1 cup (145 g) carrots, diced
  • ½ cup (75 g) frozen green peas
  • 2 cups (340 g) cooked chicken, diced
  • 2 discs shortcrust pastry with vegetable shortening
  • 1 egg, lightly beaten