chicken pot pie

Chicken pot pie (from The Joy of Cooking)

2 cans chicken, drained
1 can chicken broth (2 cups)
4 tbsp +2 tbsp unsalted butter
1/2 cup flour
1 cup whole milk, half and half (I used 2% which is what we had on hand, and it tasted fine)
lemon juice
salt and pepper
nutmeg
pie crust/biscuit dough (i used the half leftover from my strawberry pie recipe)
1 medium onion, chopped
1 1/2 cup carrots, chopped
3/4 cup frozen peas, thawed

Melt 4 tbsp butter in a large saucepan over medium-low heat. Add 1/2 flour and whisk until smooth. Cook, whisking constantly, for 1 minute. Remove the pan from the heat. Add 2 cups chicken broth/stock, and whisk until smooth. Whisk in milk. Increase the heat to medium and bring the mixture just to a simmer, whisking to break up any lumps. Return the pan to heat and, whisking, bring to a simmer and cook for 1 minute. Stir in the chicken, cook for 1 minute more. Remove from the heat and season to taste with lemon juice, salt and pepper, and a pinch or two of nutmeg. Preheat oven to 400 F.

Melt 2 tbsp of butter in large skillet. Add carrots and onions, cook, stirring often, until barely tender, about 5 minutes. Stir the vegetable mixture into the chicken mixture along with the peas and parsley if you wish. Pour into a casserole dish. Roll out the pie crust to roughly fit, then lay it on top and tuck the edges under. Cut a few slits in the top for venting. For a golden brown glaze, brush the top with an egg wash. Bake until the chicken is bubbly and the topping is nicely browned, about 25 to 35 minutes.