Easy Chicken Pot Pie

This is another staple in our house and one of the best things about it is that I have never made it.

ingredients

2 Tbsp butter
4 green onions, chopped
2 Tbsp flour
1 Cup chicken stock
1/2 Cup milk
3/4 tsp salt
1/2 tsp dry mustard
1/4 tsp each dried thyme and black pepper
2 Cups frozen mixed chopped vegetables
1 1/2 chopped cooked chicken
1 Cup quartered canned potatoes
2 pie crusts
1 egg, lightly beaten

directions

Melt butter in a large saucepan and cook onions, for one minute or until softened. Sprinkle with flour, cook, stirring for one minute without browning. Gradually whisk in chicken stock and milk and bring to a boil. Reduce heat and cook, stirring, for 5 minutes or until thickened. Stir in salt, mustard, pepper, and thyme. Add frozen vegetables, chicken and potatoes. Pour filling into one of the pie crusts and top with the other. Flute edges to seal, cut steam vents in top, brush with egg and bake in a 400°F oven for about 30 minutes or until filling is bubbly and crust is golden brown.

Source: Holly