Creamy Chicken Pot Pie Ingredients: - 4 tablespoons salted butter - 1/2 cup yellow onion, diced - 1/4 cup all-purpose flour - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1 1/4 cups whole milk - 1 cup chicken broth - 2 oz cream cheese, cubed - 2 cups cooked chicken, diced - 1 cup frozen peas and carrots - 1 cup frozen corn kernels - 2 refrigerated pie crusts - 1 egg yolk - 1 teaspoon water Instructions: 1. Prepare the Oven: Preheat your oven to 450°F. This high temperature will help create a beautifully golden and flaky crust. 2. Start the Creamy Base: In a medium saucepan, melt butter over medium heat. Add diced onions and cook until they become translucent and fragrant, about 3-4 minutes. 3. Make the Roux: Sprinkle flour, salt, and pepper over the onions. Cook while stirring constantly for 3-4 minutes until the flour mixture turns lightly golden and smells nutty. 4. Create Smooth Sauce: Very slowly pour in chicken broth and milk, whisking constantly to prevent lumps. Add just a little at a time at first, then gradually increase the flow while whisking continuously. 5. Thicken the Filling: Continue cooking over medium heat, stirring constantly to prevent sticking, for about 5 minutes until the mixture bubbles and thickens to coat the back of a spoon. Remove from heat. 6. Add Final Ingredients: Stir in cream cheese pieces until completely melted and smooth. Fold in the cooked chicken, frozen peas and carrots, and corn. Mix everything together evenly and set aside. 7. Assemble the Pie: Place bottom pie crust in a 9-inch pie plate, leaving edges hanging over. Pour the chicken filling into the crust and spread evenly. Cover with the top crust and fold the overhanging bottom crust up and over to seal. Crimp the edges decoratively. 8. Finish and Bake: Beat egg yolk with water and brush over the top crust. Cut several small slits in the top for steam vents. Bake 15 minutes until deep golden brown, then cover with foil and bake 15 minutes more until bottom is cooked and filling bubbles. Cool 15 minutes before serving.