Roasted Chicken Pot Pie

Heat oven to 400 degrees F. On a rimmed baking sheet, toss the carrots, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper and roast, until golden brown and tender, about 15 minutes.

Meanwhile, heat the remaining tablespoon oil in a large oven-safe skillet over medium heat. Add the onion, season with 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.

Add the mushrooms and cook, tossing occasionally, until just tender, 5 to 6 minutes. Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. Gradually stir in the broth and 1/4 cup water and bring to a boil. Reduce heat and simmer until slightly thickened, about 1 minute. Remove from heat and mix in the chicken, carrots, parsley, and nutmeg.

Unroll the pie crust onto a lightly floured surface and roll into a 12-inch round. Place over the top of the mixture, gently shaping it inside the skillet to fit. Brush with the egg and cut vents in the top. Place on a rimmed baking sheet and bake until the top is golden brown, 20 to 25 minutes.