Chicken Pot Pie

Ingredients:

2 pie crusts
2 cups of cooked chicken meat
2 carrots - cut in to small chunks
2 stalks of celery - small chunks
1 cup of green peas
1 potato - small chunks
1/2 onions - finely diced
1 cloves of garlic
1 can cream of chicken
salt and pepper to taste
1 egg - beaten

1) Heat up the pan and lightly brown the onion and garlic. Then add in the celery and carrots, saute for 2 minutes.

2) Add in cream of chicken and add in about 2 cups of water. Mixed well and bring to boil and add in the potatoes. Continue to simmer until potatoes soften and add in the chicken and green peas.

3) Stir well, cook until sauce thickens. Check seasoning. Dish out and let it cool.

4) Pre-heat the oven to 375 degree F. Place the first pie crust in the pie pan and bake as directed on the package.

5)Put in the filling and cover the top with another piece of roll out pastry and crimp the edges. Cut a few slits on top of the pastry for venting air.

6)Brush the top of the pastry with beaten egg (mixed with 1 Tbs. water) and bake in the oven for 40-45 minutes or until filling is bubbling and the crust is golden brown.

7) Let it cool down for 10-15 minutes before serving.