Chicken Pot Pie

2 Deep dish pie crusts
2-3 boneless/skinless chicken breasts OR 4-5 boneless/skinless chicken thighs
1/2 cup milk
1 Tbsp (heaping) flour
1 frozen bag of mixed veggies (I use the California mix; broccoli, cauliflower, carrots)
1 can cream of chicken & herbs soup
1 egg
splash of water

Put chicken in the crockpot on low for several hours; until done. Take out and shred the chicken with two forks; set aside.

Boil veggies, but not too much they should still be crisp.

Whisk together milk & flour.

In a large bowl stir together chicken, flour/milk mixture & veggies. Pour in pie crust, top with the can of cream of chicken & herb soup. Put the second pie crust on top and pinch the sides together. Whisk egg with water and brush on top of the pie crust. Cut 2-3 slits in the top of the crust to allow for venting as it bakes.

Bake at 400* for 20-25 min or until the crust is golden brown. I put a pie shield around the outside to prevent burning after the first 10 minutes of cooking.