Chicken Pot Pie

Prep Time: 20 min   Cook Time: 50 min   Makes: 4-6

Ingredients:

1 pound skinless, boneless chicken breast halves - cubed1 cup sliced carrots
1 cup frozen peas
3-4 medium russet potatoes
1/2 cup sliced celery
1/3 cup butter
1/3 cup onion
1/3 cup all-purpose flour
1/4 teaspoon black pepper
3/4 teaspoon garlic salt
3/4 teaspoon poultry seasoning
2 cups chicken broth (plus what is needed to cover veggies)
2/3 cup plus 1/4 cup milk
2 (9 inch) unbaked pie crusts

Directions:
1. Preheat oven to 425°F.

2. Bake bottom pie crust for 4 minutes, pierce it with a fork.

3. In a saucepan, combine chicken, carrots, peas, potato and celery. Add broth to cover and boil for 20 minutes. Remove from heat, drain and set aside. (I drain into a strainer sitting in a large pot to collect the broth; I then use the broth for the broth called for in the recipe)

4. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, pepper, garlic salt and poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick.

5. Add vegetables and chicken mixture to soup mixture. Pour into prepared bottom crust. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.

6. Brush top crust with egg white.

7. Bake for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Source:  I think I originally found this on Allrecipes