Chicken Pot Pie

Directions

1. 1
   Preheat oven to 375°.
2. 2
   Cook chicken with 2 ribs of celery, onion, bay leaf, salt and enough water to cover.
3. 3
   Cook until done. Remove chicken and strain stock.
4. 4
   Cut chicken into large pieces. Melt butter and stir in flour.
5. 5
   Add enough chicken stock, stirring constantly to desired consistency.
6. 6
   Divide chicken and cooked vegetables between 2 deep-dish pie plates.
7. 7
   Add sauce, lifting chicken and vegetables so sauce flows down.
8. 8
   Top each pie plate with a prepared pie crust or one from scratch.
9. 9
   Mix egg and milk and brush pastry with egg wash.
10. 10
    Puncture pastry with fork in several places to allow steam to escape.
11. 11
    Bake at 375° until crust is golden brown.
12. 12
    Serve piping hot.