Chicken Pot Pie

Deciding whether or not to post this has been a struggle.  It's kind of my 'secret recipe'.  But here goes nothin'.   You can make this ahead of time by assembling the pot pie, putting plastic wrap over it and putting it in the fridge.   When you are ready to bake it, then brush it with the egg and stick in the oven.   Baking will take longer since it is cold when you put it in the oven.  Cover the edges with foil if they start to get too brown.

Looking to use up some leftover steak?  Substitute thinly sliced or small cubes of beef and beef bouillon  instead of chicken!  I can't decide which is better.

Chicken Pot Pie

2 pie crust dough (like Pillsbury)
1/4 c. butter
1/3 c. flour
1 T minced onion
1/4 t. pepper
1 1/3 c. water
2/3 c. milk
3 chicken bullion cubes or a bit more than 2 T. granulated
2 c. cooked cubed or shredded chicken
10 oz. mixed veggies

Heat oven to 425 degrees.  Line pie pan with 1 crust.

Melt butter, stir in flour, pepper, onion until blended.  Add water, milk, and bullion all at once.  Cook until thickened stirring constantly until cubes are dissolved.

Add veggies and stir until thawed.  Add chicken.  Cook until hot.

Pour in pie crust.  Add top crust and seal. Cut slits to vent.

Brush with beaten egg.

Bake at 425 degrees for 20-25 minutes.   Let rest 15 minutes before cutting.