My Mom’s Chicken Pot Pie

In a large, heavy-bottomed pan, saute onions, butter, salt, and pepper together for several minutes until onions soften. Add flour and stir for 1–2 minutes. Add cold milk and chicken stock, whisking constantly until mixture comes to a full boil. Taste carefully and adjust seasoning if needed. Remove from heat and stir in diced chicken and frozen mixed vegetables. Set aside until needed.

Preheat oven to 325ºF and place rack in lower third of oven. Divide a double pie crust recipe into 4 portions. Roll two of them into 8-inch rounds and line two 5-inch pie plates. Fill each with half of the filling mixture.

Roll the remaining two portions of crust into 6-inch rounds and use them to top the pot pies; tuck under and crimp the edges. Chill pies for at least 10 minutes before baking.

Make egg wash by whisking together egg and water. Brush on top crust and cut several vent holes.

Place pie plates on silicone lined sheet pan and bake in preheated oven for 30–35 minutes until crust is golden brown and filling is bubbly. Remove from oven and cool for 15 minutes before serving.

Notes:
1. To make a 9-inch deep pie pot pie, double the filling ingredients.
2. All chicken stocks are not created equally so be sure to taste the filling and add salt and pepper, if needed, before filling pie shells.
3. For an alternative crust variation, add 2 teaspoons of celery seed to a double crust recipe.
4. To make turkey pot pie, substitute turkey for the chicken and add 1/2 teaspoon ground sage while sauteing the onions.