1double pie crust recipe or use refrigerated pie crusts.
4cups chicken stock
2tablespoonshalf and half
1/2teaspoon poultry seasoning
4cups cooked chicken
1package Birdseye Recipe Ready Stew Blend Vegetables or 16 ounces of vegetables your choice
1egg beaten with 1 tablespoon water, for egg wash
Preheat oven to 375.
Prepare the sauce for the pot pie by placing the butter and flour in a medium-sized saucepan over medium-high heat. Stir the butter and flour together and cook until it begins to become fragrant like pie crust.
Add in 1 cup of chicken stock and poultry seasoning stir until this becomes thick. Add in half of the remaining stock, the half and half, and stir until the gravy becomes thick. Add in remaining stock. Place cooked chicken and vegetables into the pan and stir to blend.
Place one crust in the bottom of a 2-quart casserole dish.
Spoon filling into the 2-quart casserole dish, and then top with the remaining pie crust. Brush egg wash over the top of the crust, and sprinkle with kosher salt and fresh cracked pepper. Cut two or three slits in the top of the crust to let some of the steam come out of the pie.
Bake for about 1 hour or until the top is golden brown and the inside is bubbling hot.