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1
Bake a 3-4lb chicken with potato wedges (season the chicken to tour tast)when it's done remove about 2 cups of meat and cube your potato wedges.
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2
I use a leftover roasted chicken because I like to get two meals out of it and my pot pie recipe doesn't call for a whole chicken.
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3
In a bowl mix chicken ,spices, vegetables and herbs .
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4
Salt pepper to taste.
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5
In a saute pan melt your butter and mix your flour in with the melted butter.
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6
Add the broth until the gravy is as thick or thin as you like it ( I like a thick gravy so I use a little bit more flour).
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7
Salt and pepper your gravy to taste, then set it aside.
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8
Put your pie crust on you pie dish, put your chicken and vegetables in it.
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9
Pour the warm gravy over the top.
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10
Scramble an egg in a bowl and add a little water.
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11
Brush the edge of the bottom pie crust with the egg then cover it with the top pie crust.
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12
Pinch edges together with a fork.
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13
Brush the whole top crust with egg then cut about 4 slices on the top of the crust.
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14
Bake your pie at 400F for 40 minutes or untill top crust is a golden Brown .
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15
After its done remove end let it for about 5 to 10 minutes and enjoy.
