Chicken Pot Pie

This is definitely comfort food! I came across a recipe several years ago and changed it to suit my taste. I hope you all like it as much as my family and I do! For the pie crust I use the kind that you unroll and lay into your dish-not the kind that already come in their own dish.

• Ready In: 1 hr 5 mins
• Serves: 6
• Yields: 1 pie

Ingredients

• 10  ounces  frozen mixed vegetables
• 1⁄2 cup  chopped onion
• 1⁄4 cup butter
• 1⁄3 cup flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  cups chicken broth
• 3⁄4 cup milk
• 1  tablespoon chicken bouillon granule
• 3  cups  cubed  cooked chicken breasts
• 1 (8 ounce) package  refrigerated pie crusts (for double crust)
• 1  egg
•  kosher salt

Directions

1. Cook frozen vegetables according to package directions.
2. Drain and set aside.
3. In a sauce pan cook onion in butter until tender but do not brown.
4. Stir in flour, salt, sage and pepper.
5. Add chicken broth, milk and boullian all at once.
6. Cook and stir until thickened and bubbly.
7. Cook and stir for two more minutes.
8. Stir in cooked vegetables and chicken.
9. Heat through.
10. Lay one pie crust in pie plate and fill with cooked mixture.
11. Top with second pie crust.
12. Flute or crimp edges.
13. Cut slits in pie to allow steam to escape.
14. Slightly mix egg with a small amount of water.
15. Top crust with the egg wash and sprinkle with kosher salt.
16. Bake until crust is golden about 20 minutes. Edges can be covered with foil to prevent burning.