Deep-dish chicken pot pie

Instructions

• Preheat oven to 375F (190C). Remove pie shell and peas from freezer. Place on counter while preparing filling. Chop celery and onion. Core and seed peppers, then cut into bite-size chunks. Cut carrots in half. Place celery, onion, peppers and carrots in a 10-inch (25-cm) deep-dish pie plate. Microwave on high, uncovered, until they start to soften, 6 to 8 minutes. Stir halfway through.

• Meanwhile, cut chicken into bite-size chunks. In a large bowl, whisk soup with flour and nutmeg. Stir in chicken. Once vegetables are done, drain and then gently pat dry with paper towels. Stir into soup mixture along with frozen peas. Turn back into pie plate and spread out evenly.

• To make crust, lightly sprinkle counter with flour. Turn frozen pie shell upside down onto floured counter. Discard foil bottom. Gently flatten pastry with your hands. Using a rolling pin, roll pastry into a circle about 12 inches (30 cm) wide. Gently pick up pastry and lay over filling. Fold overhanging pastry edges under rim of pie plate. Using a fork, press tines against edge of pie to help seal. With a knife tip, pierce middle of pastry in 3 or 4 places to allow steam to escape. Brush top with milk. Place on a rimmed baking sheet. Bake in centre of preheated 375F (190C) oven until pastry is golden and filling is bubbly, 40 to 45 minutes. Let stand about 10 minutes before serving. Sauce will thicken as it sits.