Deep-dish Chicken Pot Pie

• 2 large potatoes, peeled and cubed
• 1 1/2 cup carrots, chopped small
• 2 stalks celery, chopped small
• 1 small onion, chopped small
• 2 Kirkland Signature Chicken Stock, 16.9 fl. oz.
• 1 garlic salt, to taste
• 1 pepper, to taste
• 1/4 cup white flour
• 3/4 cup milk
• 2 cup cooked chicked, cubed
• 1 box Pillsbury Pie Crust
• 1 egg, beaten

1. Chop all vegetables; put in large pot.
2. Pour in both cartons of chicken stock.
3. Spinkle with garlic salt and pepper.
4. Stir.
5. Bring to boil then add chicken.
6. Cook 8-10 minutes or until potatoes are soft.
7. In a small bowl, mix flour and milk.
8. You might want to add pepper to the mix here instead of adding it earlier to the vegetable mixture.
9. Pour into pot and stir.
10. Unroll 1 pie crust and lay it in the bottom of a 9" deep pie dish.
11. Scoop filling into the pie until it is just to the top of the dish.
12. Unroll the other pie crust and lay it over the top.
13. Pinch the sides closed to seal the pie.
14. Brush the top with a beaten egg, then cut 4 slits
15. Cook on a cookie sheet in preheated oven on 400A for 30-35 minutes.

potatoes, carrots, stalks celery, onion, chicken, garlic, pepper, white flour, milk, pie crust, egg

Taken from cookpad.com/us/recipes/348266-deep-dish-chicken-pot-pie (may not work)