Last January I posted a version of this recipe made with puff pastry.  While that has a more impressive presentation, it is a bit more work, so I thought I would re-post the recipe using packaged pie crust. Just un- roll and fill! This makes your life a little easier, and the outcome is every bit as delicious.

Classic Chicken Pot Pie

Ingredients for filling:

1 ½ cups cooked chicken breast cut into cubes

¼ cup butter

1/3 cup flour

1/3 cup chopped onion

1 teaspoon salt

1/3 teaspoon pepper

1 teaspoon Herbs de Provence

1 ½ cups chicken broth

½ cup milk

1 1/2 cups frozen mixed vegetables

1 medium potato, pre-cooked and cubed

1 package Pillsbury Pie Crust

1 egg

Directions:

Start by roasting the chicken. I find this method to produce a more  flavorful, and moist chicken breast than boiling. Take one large chicken breast, (bone in and skin on), place it on a foil lined sheet pan. Brush the chicken with olive oil,  and season with salt and pepper and Herbs de Provence.

Roast in a 350 degree oven for about 45 minutes, until the skin is crisp and lightly browned. Roasting time can vary, use a instant read thermometer if you are unsure.  The chicken should be cooked to an internal temperature of 165 degrees, which is a safe minimum internal cooking temperature according to food safety.gov. You can also use leftovers from a rotisserie chicken.

Let the chicken rest until cool enough to handle. Remove skin and shred or cut into bite size pieces.

Cook the potato. You can bake in the oven or microwave just until tender, but still firm. Cool and dice.

Preheat the oven to 425 degrees. Remove prepared pic crust from refrigerator.

In a medium saucepan, melt the butter over medium heat. Add onion; cook until tender, about 2 minutes. Stir in flour, salt and pepper. Cook stirring constantly for about 3 minutes until the flour mixture is bubbly.

Stir in the broth and milk. Heat until bubbly, stirring constantly. Stir in chicken and vegetables until heated through.

Make an egg wash.  Crack one egg into a bowl and add a teaspoon of water. Beat egg and water.

Carefully un-roll one of the pie crusts. Place in a 9 inch pie plate.

Spoon the prepared filling into the crust. Un-roll the second crust and carefully place the second crust on top and flute the edge. Cut 4 slits in the top. Brush the crust with the egg wash. Place pie plate on a sheet pan and move to pre heated oven.

Bake for 35 to 40 minutes at 425 until crust is golden brown. Check after 20 minutes. If browning quickly,  place a sheet of foil loosely over the pie and continue to bake. This will prevent over-browning. Remove from oven and let rest for 10 minutes before cutting.