Classic Chicken Pot Pie

Ingredients:
Chicken Breast:
2 chicken breasts (Precooked, or leftovers is fine)
1 t dried basil
½ t salt
½ t ground black pepper
1 T olive oil

Pot Pie:
Pie crust, Either 4 store bought – 2 tops and 2 bottoms, or double the linked recipe. (You can do top crust only as well. Or even just top with a few squares of puff pastry, if you are going low carb, and skip the top and bottom crusts)
⅔ cup butter
1 small onion, diced
⅔ cup flour
3½ cups chicken broth
1 cup milk
4 medium potatoes, cut into bite sized pieces
2 cups frozen mixed vegetables, thawed and patted dry
If you prefer to use canned, or fresh veggies, approx. 2 to 3 cups of a mix of green beans, corn, carrots, peas, mushrooms, celery, peppers, leek, or zucchini works wonderfully, just precook the veggies before adding!)
½ t dried basil
½ t dried oregano
½ t onion powder
½ t garlic powder
Salt and pepper to taste
1 egg beaten

To prepare chicken breast, (if not using, precooked, or leftovers): Season chicken breasts with basil, salt, and black pepper. Place in a baking dish with a drizzle of olive oil and bake at 180°c for about 25-30 minutes. Allow to cool. Chop when cool enough to handle. Set aside. Prepare pie crust using this recipe. Double the recipe. Then cover and refrigerate while preparing the filling. Preheat oven to 375°F. Butter a 9″x13″ baking dish and set aside. Boil potatoes in lightly salted water, for approximately 25 minutes, until they are fork tender, drain and set aside. Melt butter in a large pot, over medium heat. Add onions, and saute, until they are translucent, about 3 minutes. Add flour, and stir to combine. Continue cooking about 2 more minutes, to reheat the mixture. Add flour, and stir to combine. Continue cooking about 2 more minutes to reheat the mixture. Slowly add in chicken broth, about ¼ cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps. Add milk and stir. Continue cooking on medium heat, uncovered until sauce thickens. You should be stirring frequently, to make sure it doesn’t burn at the bottom. When sauce is thickened to the consistency of a medium-thick gravy, add chicken, mixed vegetables, potatoes, and all the seasonings. Stir. Then remove from heat and set aside. If using fresh pie crust, roll out half the pie crust on a lightly floured surface, and lay it in a greased 9″x13″ baking dish. Otherwise, fit the store bought pie dough into the pan. Alternatively, you can make 2, 9in round pies with this recipe as well. Pour in chicken pot pie mixture. Roll out the other half of the pie crust and lay it on top. Press the top and bottom pie crust together (I use a fork for this part). Cut slits in the top to let heat and steam escape. With a pastry brush, brush beaten egg over top of pot pie. Bake in a 375°F oven for 30 minutes. Then cover and return to oven to cook for an additional 30-35 minutes, or until both crusts are golden and cooked through. Remove from oven and allow to sit to firm for about 15-30 minutes before serving.

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