Chicken Pot Pie

The weather has been crazy lately, going from warm to freezing in a matter of hours. However, at the moment it happens to be a chilly, rainy night which has put me in the mood for one of my favorite cold weather foods, Chicken Pot Pie. Ive never really used a official pot pie recipe from a cook book, just sort of wing it each time, so if there is something in the recipe below that you happen to not like, just omit it for another of your favorite vegetables.

Ingredients: 

Milk

Fresh: Carrots

Potatoes

Chicken

Canned: Corn (drain the liquid)

Peas (drain the liquid)

Cream of Chicken

Seasonings to Taste

Cornstarch

Two Pie Doughs

One Egg Yolk

Chop the Potatoes and Carrots and place in a large bowl

Add in the Peas

And Corn

Cut the Chicken into cubes

Then season and fry until cooked

Pour the Cream of Chicken into the vegetable mix

Then add 1/2 a can of Milk

Mix thoroughly, also adding the spices to taste and about 2 Tbls. of Cornstarch to help the mixture thicken when baking

Stir in the Chicken pieces

And pour into the prepared pie shell

Cover with the other Dough

And fold both edges into the center (you can flute the edges and trim off any excess dough, this is just how i prepare mine so the outer crust is thicker)

Mix the Egg Yolk with a small amount of Milk and use it to Egg wash (coat) the crust

Cut some slits in the top so the filling wont bubble over and place into a pre-heated 350 F oven and bake for 45-60 minutes or until the Crust comes out golden brown

Once done, remove the Pie from the oven and let rest for 30 minutes or so to set

Then slice and serve

The flavor was a little mild, next time ill double the spices, but the chicken and vegetables turned out nice and tender, and the crust buttery and flaky the way I like it.