Chicken Pot Pie

Ingredients

1 lb skinless, boneless chicken breast halves, cubed or a rotisserie chicken

1 (16 oz) bag of frozen veggies (corn, carrots, peas)

½ cup celery, sliced

1 yukon potato, diced

⅓ cup butter

1 small onion, chopped

1 tsp garlic powder

⅓ cup all-purpose flour

½ tsp black pepper

2 ¼ cups chicken broth

1 cup milk

1 egg

1 chicken bouillon cube

1 (9 inch) unbaked pie crusts

Preheat the oven to 375°F. Brush the crust with egg white and bake for 6 min.
Sauté the chicken, celery and onion together in the butter, then add the carrots, potatoes, and peas. Add chicken broth, spices (garlic powder, pepper, bouillon), flour, and milk to thicken the mixture. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in the bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in a preheated oven for 40-45 minutes, or until pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving.