Chicken Pot Pie

Method

Directions

1. 1
   Preheat oven to 425°F.
2. 2
   Place potatoes and carrots in a large saucepan. Add water to cover and bring to a boil. Reduce heat, cover pan, and cook about 10 minutes until just tender, then drain.
3. 3
   In a large skillet over medium-high heat, melt butter. Add onion and celery, and cook until tender. Whisk in flour and seasoning, then add the milk and broth. Bring to a boil while stirring, cooking for about 2 minutes until thickened.
4. 4
   To the same skillet, add in chicken, peas, corn, and the cooked potatoes and carrots. Stir well, remove from heat, and set aside.
5. 5
   Unroll 1 of the pie crusts into a pie pan and trim the edges. Pour mixture over. Cover top with second pie crust; trim, seal, and flute edges. Cut several slits in the top for steam to release. Brush crust with egg wash.
6. 6
   Bake 30-40 minutes until the crust is golden brown. Let cool 15 minutes before cutting.