approx. 3 cups of shredded cooked chicken1 medium russet potato, cubed and cooked1 stick (8 Tbsp) butter1/2 medium yellow onion, chopped1/2 cup all purpose (plain) flour2 cups (or a 15 oz. can) chicken broth/stock1 cup whole milk1 tsp seasoned sale**1/4 tsp black pepper1/4 tsp garlic powder1/2 tsp dried thyme leaf1 1/2 cups frozen peas and carrots2 pie crusts (top and bottom)1 large egg
-In a large pot over medium high heat, melt butter.-Add onions and cook just until soft and translucent, about 3 minutes. Add in flour, stir and cook for about 30 seconds.-Slowly add in chicken broth while stirring to prevent lumps. Then add in milk, seasoned salt, black pepper, garlic powder and thyme leaf. Stir to combine and bring to a boil.-Once boiling and thickened, turn off heat and add in chicken, cooked potato and frozen peas and carrots. Gently stir to combine.-Pour into 9" cake plate lined with a pastry pie crust, top with second pie crust and crimp edges.-Make an egg wash with 1 large egg mixed with 1 tsp water and with a pastry brush, brush top of pot pie.-Bake in a preheated 375*F oven for 45-60 minutes or until golden brown.-Remove from oven and let rest 10 minutes before serving.-Serves 6-8. Enjoy!