"With oven roasted chicken, root vegetables, and a tarragon gravy in an all-butter pie crust, this homemade chicken pot pie is comfort food at it's finest."
2. Lightly oil a 5 quart oven safe saute pan. Chop butternut squash and potatoes into 1/2 inch chunks. Place chicken, butternut squash, and potatoes in the bottom of the roasting pan. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
3. Bake chicken the chicken and vegetables until chicken reaches an internal temperature of 165 degrees - about 20 - 25 minutes for 1" thick chicken breasts.
4. Place the bacon on a separate baking sheet. Cook about 15 minutes, or until the fat has rendered and bacon has reached the desired level of crispiness. Once done, drain on paper towels until needed.
8. In the 5 quart saute pan, melt 1/3 cup of butter over a medium flame. Add the onions and cook for 2 - 3 minutes. Add the garlic and cook a minute longer before adding the flour.
11. Chop chicken and bacon into bite sized pieces. Add chicken, bacon, roasted potatoes and butternut squash, and frozen peas to the gravy. Stir gently to coat evenly and leave over a low flame to keep warm.
12 Roll out the first pie crust to a circle large enough to line the bottom and sides of a 10.25" cast iron skillet or 9" pie pan. Gently place the first crust in the bottom of the pan, being careful not to tear it.
15. Use a sharp knife to trim away excess crust from the sides of the pie as needed. Leave it longer for a more rustic, folded over look, or trim it close and crimp the edges together with a fork.
17. In a small bowl beat the egg and water together. Carefully brush the egg wash onto the top pie crust using a basting brush. Cut four 1 inch slits into the top crust to vent the steam.
19. The internal temperature should reach 160 degrees and the top should be a golden brown. If the top browns too quickly, cover it loosely with aluminum foil.