Nutmeg and Chicken Pot Pie Recipe

Preheat oven to 375°F.

Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft.

Add flour and stir until it forms a paste. Slowly add in chicken broth and whisk constantly until smooth.

Stir in milk, nutmeg, salt, and pepper. Let simmer for 5-10 minutes until thickened.

Add shredded chicken and stir until fully coated with the sauce. Remove from heat.

Roll out pie crust and line a 9-inch pie dish. Pour chicken mixture into the dish.

Roll out remaining pie crust and place on top. Use a fork to crimp the edges closed.

Brush the beaten egg over the crust to create a golden brown finish.

Cut a few slits in the crust to allow steam to escape.

Bake for 45 minutes or until crust is golden brown and filling is bubbling.

Let cool for a few minutes before serving.