Chicken Pot Pie

Ingredients

2 homemade or store-bought pie crusts (about 9-inch each)

2 cups water

1 lb. boneless skinless chicken breast, cut into 1/2-inch pieces

2 carrots, peeled and cubed

2 ribs celery, sliced

1 medium onion, chopped

2 tablespoons chicken bouillon granules

1/4 teaspoon black pepper

1/4 cup butter

4 tablespoons cornstarch

1 tablespoon flour

1 cup heavy whipping cream

1 cup frozen peas

1 egg

1 tbsp. water

In a pot combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Mix together cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes, stirring frequently until thickened. Add peas and set aside.

Roll out two 9-inch pie crusts (I just bought mine instead of making). Place bottom crust into 9-inch pie plate, and shape with your fingers. Pour filling into bottom crust. Roll out top crust; cut slits for steam to escape. Cover filling with top crust. Seal crusts and wave edge with your fingers. Whisk egg with water, and brush top crust with egg wash. 

Bake in a 400 degree oven for 35-40 minutes, or until the crust is golden brown and filling is bubbling. If top crust is browning too quickly, cover loosely with aluminium foil. Let sit 15-20 minutes before serving.