Chicken Pot Pie

Ingredients

• 1 lb shredded grilled chicken

• 1 cup sliced carrots

• 1/2 cup sliced celery

• 3 small potatoes (red or gold)

• 1/2 cup corn

• 1/3 cup butter

• 1/3 cup chopped onion

• 1 tsp minced garlic

• 1/3 cup flour

• 1/2 tsp salt

• 1/4 tsp pepper

• 1 3/4 cups chicken broth

• 2/3 cup milk

• 2 (9-inch) unbaked pie crusts

• 1 egg

Directions

1. Preheat oven to 425.

2. In a saucepan, combine carrots, celery, and potatoes. Add water to cover veggies and boil for 15 minutes. Remove from heat, drain, and set aside.

3. In the saucepan over medium heat, cook onions in butter until soft and translucent, add minced garlic. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick.

4. Add veggies and chicken to the sauce and mix to coat.

5. Layer the bottom pie crust, then the filling, and cover with the top crust, seal the edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

6. Whisk egg in a small bowl and brush over top pie crust.

7. Bake for 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving

Credit: https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/