Chicken Pot Pie

Ingredients:

• 2 1/2 cups State Street Poultry Chicken Breasts (thawed) & shredded
• 1/2 cup Coburn Farms Milk 2%
• 1/3 cup Coburn Farms Butter, Salted
• 1 box Grissom's Pie Crust, room temperature
• 2 cups Fairhill Farms Mixed Frozen Vegetables (thawed)
• 1 3/4 cups Marcum Chicken Broth
• 1/3 cup Ginger Evans All Purpose Flour
• 1/3 cup Onion, medium dice
• 1/4 cup Green Onion, chopped
• 1 Good Nature Egg
• 1 tsp. Marcum Poultry Seasoning
• 1/2 tsp. Marcum Salt

Directions:

1. Bring a large pot of water to a boil. Add chicken breasts and cook until they reach an internal temperature of 165°F.
2. Remove chicken from the pot and let cool. Shred 2 1/2 cups chicken and set aside.
3. Preheat oven to 425°F.
4. Place 1 pie crust in a 9-inch pie pan. Press crust against the bottom and sides, allowing excess crust to hang over the edge.
5. Melt butter in a saucepan over medium heat. Add onion and cook 2 minutes, stirring occasionally.
6. Stir in flour and salt until combined.
7. Slowly whisk in chicken broth and milk. Cook, stirring constantly, until mixture thickens.
8. Add shredded chicken, mixed vegetables, green onion, and poultry seasoning. Cook 1 minute, then remove from heat.
9. Spoon filling into the prepared pie crust.
10. Top with the remaining pie crust. Fold the top crust under the bottom crust and crimp the edges to seal.
11. Cut several small slits in the center of the top crust to allow steam to escape.
12. Whisk egg and water in a small bowl. Brush egg wash evenly over the top crust.
13. Bake 15 minutes.
14. Cover the edges of the crust with foil to prevent over-browning. Continue baking 15 to 25 minutes, or until the crust is golden brown and the filling reaches 165°F.
15. Cool 5 minutes before serving.