Chicken Pot Pie

submitted by Missy




1 pie crust (2-pieces)
3 chicken breasts
5 red potatoes
2 cans Cream of Chicken soup
1 bag frozen peas and carrots - thawed
1 sweet onion - diced
butter
egg


1. Pre-heat oven to 450°


2. Heat two large pans of water - these are for the chicken and potatoes (you can add some chicken bullion to the water for taste)


3. Trim fat from chicken and dice the potatoes, then add to the boiling water, separately of course


4. Cook the bottom of the pie crust first, in the oven. Just follow the directions on the back of the pie crust box for a "one crust pie" - cook for about 9 minutes. After removing it from the oven, turn the temp down to 400° to cook the pie

5. Sauté the onion in butter until it is translucent and tender - it can even be a little golden

6. When the chicken is done shred it into bite size pieces

7. The potatoes are done when they break apart by being stabbed with a fork - drain them

8. Combine the shredded chicken, potatoes, peas and carrots, onions and the 2 cans of Cream of Chicken soup in a large bowl

9. Pour the mixture into the already-cooked pie crust

10. Now add the top crust and trim to fit the pie plate

11. Whisk the egg in a small bowl and baste over the top crust

12. Make 4 slits in the top of the pie with a knife to provide steam release while the pie is baking

13. Bake for 40 minutes and then let the pie cool for a few minutes on top of the stove.

14. Serve!