Easy Chicken Pot Pie
Nothing like some hot pie sitting at your table waiting for you.
Ingredients
Instructions
  1. Preheat oven to 425 F. Put potatoes and carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and cook 8-10 minutes until they are crisp-tender. Drain.
  2. In a large skillet, heat butter over medium heat until melted. Add onion and cook until tender. Stir in flour and seasoning until blended, then gradually stir in broth and milk. Bring to a boil, stirring constantly, for about 2 minutes or until thickened. Stir in the chicken, peas, corn, and potatoes/carrots. Remove from heat.
  3. Unroll a pastry sheet into each of the two 9-in pie plates.
  4. Add the filling mixture. Unroll remaining pasty and place over the filling. Seal and flute edges, cut slits in top.. brush the tops with an egg wash (1 egg and a little milk or water)
  5. Bake 35-40 minutes or until lightly browned Let stand 10-15 minutes before cutting.