Cheesy Chicken Pot Pie

Name: Cheesy Chicken Pot Pie
Prep time: 25 min
Cook time: 35 min
Total time: 1 h

Another one of my favorites. Takes a little time to prepare as you need some cooling time in between.

Step 1
To prepare the chicken I boil it. Boil the chicken until done and then set aside to cool.
Step 2
Once the chicken has cooled enough pre-heat the oven to 375°
Step 3
In a large saucepan combine the shredded chicken, chicken stock, peas, celery and carrots. Bring to a boil.
Step 4
Mix the cornstarch and the milk in a separate bowl and combine with the stock mixture in the saucepan. Cook stirring constantly for 5 minutes. Remove from heat and set aside.
Step 5
Stir the cheese into the filling mixture.
Step 6
Line a pie pan with the first pie crust.
Step 7
Pour the mixture into the pan and cover with the second pie crust. Seal the edge with a fork and cut a few slits in the top crust.
Step 8
Brush the egg on the top of the crust and covering as much of the top crust as you can.
Step 9
Place on a cookie sheet and bake at 375° for 30-35 minutes or until top crust slightly browns