Chicken Pot Pie

375 degrees, 30-40 minutes

2 pie dough sheets (you can make them our buy Pillsbury)
Diced grilled/cooked chicken (enough to fill the bottom of the dish (1 – 1 ½ cups) - I use 4 boneless/skinless chicken thighs that I cook in the crock pot for 6-8 hours.
12 oz thawed veggies of your choice (I used carrots, broccoli, cauliflower)
1 can cream of chicken with herbs soup
1/2 cup of milk mixed with 1 heaping tsp of flour (mix well)

Lay a pie dough sheet in a pie dish with no grease on the bottom.

Heat milk on stove and whisk in flour and stir just until thickened.

Layer in diced chicken, veggies and the milk/flour mix on top & the cream of chicken soup on top of that.

Place the second dough sheet over the top. Fold edges over like a pie and push together with a fork. Cut 3-4 slits in the top pie crust to allow for venting. Brush the top with egg/water mixture.

Cover edges with foil to prevent over browning in the oven. It’s a good idea to put a cookie sheet under the pie dish when cooking in case you have any boiling over out of the pie…that way you don’t have a mess to clean up! Bake for 30-40 minutes or until golden brown.

**You can also make small individual pies but using small oven save bowls and cutting the pie crusts to size**