Chicken Pot Pie

Ingredients: 

1 medium russet potato, peeled and cubed

1 cup sliced carrots

1 cup frozen peas

½ cup corn

2 chicken breasts, cooked and cubed (about 2 cups)

2 (9-inch) pie crusts, unbaked

2 tablespoons unsalted butter

½ cup all-purpose flour

1 1/2 teaspoons garlic salt

¼ teaspoon pepper

2 cups chicken broth

⅔ cup milk

1 egg

Instructions: 

Preheat the oven to 375°F.

Place potatoes, carrots, peas, and corn in a large pot and cover with water. Bring to a boil for 25 minutes. Remove from the heat, drain the water, and set aside.

Place bottom crust in a 9-inch pie plate and bake for 5 minutes.

While the crust is baking, cook butter in a saucepan over medium heat. Once butter is melted, stir in flour, garlic salt, and pepper. Slowly whisk in chicken broth and milk and heat until thickened, 5–6 minutes.

Remove bottom crust from the oven and add chicken and veggies to the crust. Pour the broth mixture over the chicken and veggies.

Cover with the top pie crust, making sure to seal the edges. Cut slits on the top to allow steam to escape.

Create an egg wash by whisking egg with a little water. Brushing egg wash on top the pie crust.

Bake for 40–45 minutes, or until the top is golden brown.

Let rest for 10–15 minutes before cutting and serving.

Source: Liluna