Chicken Pot Pie

My favorite dish from Better Homes and Gardens cookbook, but to close to a casserole for my husband.
We only eat this when he is on a business trip, which rarely ever happens. I modified the recipe since my kids are picky on what veggies they eat. You can see the original recipe here.

Ingredients:

• 1 frozen pie crust, unthawed
• 2  tablespoons  butter or margarine
• 1/3  cup  all-purpose flour
• 1  teaspoon  poultry seasoning
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1-1/2  cups  chicken broth
• 1  cup  milk
• 2-1/2  cups  chopped, cooked chicken
• 1  cup unthawed frozen veggie bag
• 2 large potatoes, peeled and diced
• 1    egg, beaten

Directions

1. Preheat oven to 400.

2. In a large saucepan  Stir in the flour, poultry seasoning, salt, and pepper. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in chicken, potatoes and frozen veggies. Pour into a 9x13 pan
3. Place pastry topper (you may need to use 2 of them) over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg.
4. Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown.
Let stand for 20 minutes before serving. Makes 6 servings.