Chicken Pot Pie

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This is a scrumptious classic comfort food dish. I love the filling of this pot pie! Creamy. Delicious. Everyone happy at dinner. What more can you ask for?!

Chicken Pot Pie

1 box Pillsbury pie crusts, thawed if frozen and allowed to come to room temperature (2 rolls of pie crust for 1, 9", 2-crust pie)
1/3 cup butter
1/3 cup finely chopped onion
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon chicken bouillon granules
1/4 teaspoon pepper
1 can, 14oz, chicken broth
1/2 cup half and half or milk
2 1/2 cups cooked and shredded or chopped chicken
2 cups frozen mixed vegetables, thawed (I used a 12 oz bag of Green Giant Fresh Steamers mixed vegetables)
1 egg
about 2 tablespoons water

Heat oven to 425.

In a saucepan melt butter over medium high heat. Add onion and cook for 2 minutes, until tender. Whisk in flour, salt, chicken bouillon granules, and pepper until well blended. Gradually add the chicken broth and half and half, cooking and stirring until bubbly and thickened. Stir in chicken and vegetables. Remove from heat.

Line a 9" pie plate with one of the crusts. Pour chicken mixture into the crust. Top with second crust, seal edges and flute. Cut slits in several places in the top of the crust. In a small bowl combine egg and water and beat to make an egg wash. Brush egg wash over the top crust. Bake for 30-40 minutes or until golden brown. During last 15-20 minutes of baking cover the edge of the crust with strips of foil to prevent over-browning. Let stand for 10 minutes before serving.

I'm so bummed I didn't get a picture of it before we cut into it! It was so much prettier!
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