Chicken Pot Pie

2 TBS. butter

2 boneless skinless chicken breasts (if I’m in a hurry I have even used the canned chicken)

¼ C. flour

1 ½ C. chicken stock

½ C. half-n-half

1 tbs. fresh parsley (I have used dried before)

1 package frozen vegetable mix

1 egg yolk, beaten

1 9-inch pie dough round

Preheat oven to 400. In large frying pan melt butter over medium-high heat. Add chicken, and cook uncovered for about 6 minutes, stirring occasionally until browned on all sides. Sprinkle in flour and stir well. Stir in chicken stock, half-n-half and parsley. Bring to a simmer. Cover and reduce heat to low. Simmer for 6-7 minutes. Stir in veggies. Season with salt & pepper. Transfer to a 9 inch pie dish. Brush egg along border edge of dough. Place dough egg side down over the filling and press dough to rim of dish. Brush surface lightly with remaining egg. Cut a slit in center of pie. Place dish on a baking sheet. Bake about 30 minutes.

I usually let mine sit for 5 or so minutes so the mixture can cool and thicken up a little more.