Jim'S Chicken Pot Pie

1. 1

   -Pre-Heat oven to 375u00b0F

2. 2

   -Add chicken, carrots, frozen peas, celery, potatoes, chicken broth, black pepper and herbs to a large saucepan and boil for 15 minutes.

3. 3

   -Remove from heat, drain the filling and reserve 1 and 3/4 Cups of the chicken broth.

4. 4

   -In a large saucepan; saute diced onion in butter until soft and translucent. Stir in flour and make a roux (gold to light brown in color).

5. 5

   -Once a roux has been made, add the 1 3/4 Cup of reserved chicken broth and 2/3 Cup of milk and stir until thickened.

6. 6

   -Add the reserved chicken and vegetables and stir until evenly coated. Adjust seasoning to taste.

7. 7

   -Roll one of the two pie crusts very thin and large and place in a buttered, high-sided casserole dish making sure the crust comes up the sides.

8. 8

   -Fill the pie crust with the chicken filling and cover with the second pie crust, pinching the top crust into the bottom crust and then rolling the excess crust back to create a completely sealed envelope with a thick crimped edge.

9. 9

   -Give the top crust a nice egg-wash coating, make a few vent slits to allow steam to escape and add a few pinches of coarse grey salt.

10. 10

    -Place in the oven and bake until the crust is a nice dark golden brown (about 40 to 50 minutes).

11. 11

    -Remove and let cool for 10 minutes before serving.

No additional tips available.