Chicken Pot Pie

One of my favorite things to make is pie. There's just something simple and delicious about a homemade pie. Pie for dessert is always great but a savory pie is just as good and this recipe makes for a quick dinner. You can use any type of chicken you want. I personally like to roast a chicken the night before and then use all of the leftover pieces of the chicken for this. One of the reasons I love this recipe is I can come home from work assemble everything in about 20 mins then go take a shower while I wait for dinner to be done. It bakes for about an hour. 

Ingredients 

one double pie crust

about one 1 lb of cooked chicken pieces

1lb frozen vegetables

gravy

First thing get all of your ingredients together. You need your chicken and gravy to be cooked and cooled. Also you need some gravy, if you have time, I prefer to take the drippings from the chicken and make a gravy. If your not up to that you could make gravy from a packet or even just a can of cream of mushroom soup will do. 

Combine your gravy, chicken, & vegetables in a bowl and toss together. You can also use fresh vegetables but I find frozen vegetables are just really easy. I usually get mixed vegetables but the grocery store only had southwest mix, still turned out good. 

Next prepare your pie crust, you can use any pie crust recipe you want, however if it contains sugar you should leave it out as this is a savory pie. 

Place your pie filling in the pan and then cover with the top crust, then crimp the edges. Don't forget to cut vent holes in the top of the crust. Then egg wash, place your pie in the fridge while you pre-heat the oven to 425F. Refrigerating your pie helps to ensure you pie crust is flaky.

Bake at 425F for about an hour or until the crust is a beautiful brown.