Ingredients

• 3 Tbsp. butter
• 1/2 large onion, diced
• 2 large carrots, diced
• 2 stalks celery, diced
• 3 cups chicken thighs, boneless and skinless, cut into chunks
• 1/4 cup flour
• 2 1/2 cups chicken broth, plus more as needed
• Dash of white cooking wine
• 1/2 tsp. turmeric
• 1/2 tsp. thyme
• Salt and pepper, to taste
• 1/4 cup half-and-half or cream
• 1 unbaked pie crust
• 1 egg

Vegetarian option

I'll be honest: this one didn't taste as good. Switch out the chicken and chicken broth for:

• 1 cup veggie broth, plus more as needed
• 2 cans of Great Northern white beans, including liquid (add veggie bouillon for deeper flavour)

Directions

1. Preheat the oven to 375ºF.
2. In a large pot, melt the butter over medium-high heat, then add the onion, carrot, and celery. Add turmeric, salt, pepper, and thyme. Cook, stirring occasionally, until the onion begins to turn translucent, about 3 minutes.
3. Stir in the chicken or beans, then sprinkle the flour over top and stir it until it's all combined with the meat and vegetables. Cook for 1 minute, then pour in the broth (or broth plus saved liquid from the beans) and wine. Stir and let it cook and thicken.
4. Add the half-and-half or cream, then stir the mixture and let it bubble and thicken, about 3 minutes. If it's too thick, add a little more broth. Turn off the heat.
5. Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
6. Mix together the egg with 2 tablespoons of water and brush it all over the surface of the crust. (You will have some egg wash left over.)
7. Place the pie on a rimmed baking sheet and bake until the crust is deep golden brown and the filling is bubbly, 25 to 30 minutes. To prevent the crust from getting too brown, you could cover it lightly with foil for the first 15 minutes of baking time.

Original source