Chicken Pot Pie

Ingredients

• 1 tablespoons butter
• ¹/₂ onion, diced
• 1 stalks celery, sliced
• ¹/₂ carrot, sliced
• ¹/₄ cup all-purpose flour
• ³/₄ cups chicken stock
• ¹/₂ cup milk
• ¹/₂ pound cooked chicken, shredded
• ¹/₂ teaspoon thyme, chopped
• ¹/₈ cup dry sherry
• ¹/₂ cup frozen peas
• ¹/₂ cup frozen corn
• salt to taste
• pepper to taste
• 1 portions frozen piecrust dough, thawed
• ¹/₂ egg, beaten
• ¹/₂ tsp water

Cooking Instructions

1. Melt butter in a pan
2. Add onions, celery, and carrots. Cook until tender.
3. Add flour and let it cook for one minute.
4. Add chicken stock and milk. Simmer in low heat for ten minutes.
5. Add chicken, thyme, sherry, peas, and corn.
6. Add salt and pepper to taste.
7. Line a pie plate with one of the thawed piecrusts.
8. Put the filling inside the pie crust.
9. Cover filling with more dough.
10. Press or crimp the dough to seal the pie.
11. Make two slits on the top cover to vent the heat.
12. Mix the egg and water.
13. Brush the mix on top o the pie.
14. Preheat oven to 400 degrees Fahrenheit.
15. Bake for thirty minutes.