Chicken Pot Pie

This amazing recipe was found here with the crust recipe discovered here

• about 5 boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1 cup chopped onion1/3 cup all-purpose flour
• 1/2 teaspoon garlic salt1/4 teaspoon black pepper
• 2 ¼ cups chicken broth
• 1 ¼ cup milk

1. Preheat oven to 375 degrees F
2. In a saucepan, combine carrots, peas, and celery. Add chicken stock to cover and boil for 10 minutes. Add chicken and boil for another 5 minutes, or until the chicken turns white. Remove from heat, drain (saving the broth) and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, pepper, and garlic salt. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Brush egg white on bottom crust. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over.
5. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
6. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly
7. Cool for 10 minutes before serving