Chicken Pot Pie

2 TBS. butter
1 med. onion, chopped
4 med. carrots, sliced into 1/4 inch coins
2 ribs of celery, sliced
2 garlic cloves, finely chopped
1/ 2 tsp. salt
1/ 2 tsp pepper
2 TBS. flour
3 TBS. heavy cream
2 cups chicken broth
4 cups shredded cooked chicken (I used a Rottiserie chicken)
1 cup frozen peas
1 1/2 TBS. chopped fresh dill
1 ( 9 inch) store -bought pie crust pillsbury
1 egg beaten

1. Preheat oven to 400. Heat butter in 12-inch cast-iron skillet over medium heat. Add onion, carrots, celery, and garlic and cook until carrots begin to soften, about 6 minutes. Season with salt and pepper.
2. Reduce heat to medium-low and stir in flour. Cook 1 minute. Stir in heavy cream and broth, using a whisk, until combined. Stir in chicken, peas, and dill and bring to a boil. Remove from heat.
3. Gently roll out store-bought pie crust until it reaches 12 inches in diameter. Place dough atop chicken mixture and brush with egg; cut vents in pastry. Transfer skillet to oven; bake until crust is browned and flaky, about 35 minutes. Delicious!!!!