Chicken Pot Pie

• 10 ounces frozen mixed vegetables
• 12 cup chopped onion
• 14 cup butter
• 13 cup flour
• 12 teaspoon salt
• 14 teaspoon pepper
• 2 cups chicken broth
• 34 cup milk
• 1 tablespoon chicken bouillon granule
• 3 cups cubed cooked chicken breasts
• 1 (8 ounce) package refrigerated pie crusts (for double crust)
• 1 egg
• kosher salt

1. Cook frozen vegetables according to package directions.
2. Drain and set aside.
3. In a sauce pan cook onion in butter until tender but do not brown.
4. Stir in flour, salt, sage and pepper.
5. Add chicken broth, milk and boullian all at once.
6. Cook and stir until thickened and bubbly.
7. Cook and stir for two more minutes.
8. Stir in cooked vegetables and chicken.
9. Heat through.
10. Lay one pie crust in pie plate and fill with cooked mixture.
11. Top with second pie crust.
12. Flute or crimp edges.
13. Cut slits in pie to allow steam to escape.
14. Slightly mix egg with a small amount of water.
15. Top crust with the egg wash and sprinkle with kosher salt.
16. Bake until crust is golden about 20 minutes.
17. Edges can be covered with foil to prevent burning.

mixed vegetables, onion, butter, flour, salt, pepper, chicken broth, milk, chicken bouillon granule, chicken breasts, egg, kosher salt

Taken from www.food.com/recipe/chicken-pot-pie-305586 (may not work)