Deep Dish Cajun Chicken Pot Pie

• 1 pie crust (I prefer Most Incredible No Fail Pie Crust)
• 2 large chicken breasts (cooked and chopped)
• 2 cups frozen mixed vegetables (if using canned, drain first)
• 3/4 cup chopped potato (chop small, if they are too big, they will not cook completely)
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup milk or 1 cup half-and-half
• 1 tablespoon cajun seasoning (can vary amount depending on taste)
• salt and pepper
• 1 egg, beaten

1. Prepare pie crust.
2. In a large saucepan, melt butter.
3. Stir in flour, Cajun seasoning, salt, and pepper.
4. Add broth and milk. Cook and stir until thickened and bubbling.
5. Stir chicken, mixed vegetable, and potatoes.
6. Pour into deap dish pie plate or tin.
7. Brush edges of dish with beaten egg to help pie crust adhere.
8. Place pie crust over mixture. Cut to fit and crump edges all around. Cut steam vents in the top. If desired, re-roll and cut the excess pastry into strips or decorative shapes and lay over the crust.
9. Brush with remaining beaten egg.
10. Bake at 400F for 30 to 40 minutes until crust is browned.

pie crust, chicken breasts, mixed vegetables, potato, butter, flour, chicken broth, milk, cajun seasoning, salt, egg

Taken from www.food.com/recipe/deep-dish-cajun-chicken-pot-pie-188929 (may not work)