Ingredients

• 1 cup flour
• 1/3 cup cold butter
• 1 egg yolk
• 2-3 tbsp milk
• salt

• 2 chicken breasts

• 1 cup milk
• 1 1/3 cup broth
• 1 3/4 cup potatoes

• 1/2 white onion
• 1 tbsp butter

• 1/3 cup flour
• 1/2 cup broth
• 1 cup frozen vegetables (corn, peas, carrots)
• S&P
• 1 tbsp dried thyme

• 1 egg, for egg wash

Instructions

1. Make crust
   1. Cube butter.
   2. Add to flour and salt. Combine until pea sized crumbs.
   3. Add egg yolk and some milk with a fork. Add more milk until dough comes together.
   4. Roll into ball, refrigerate.
2. Boil chicken in seasoned water. Shred once cooked.
3. Dice potatoes. Add to a pot with 1 cup milk and 1 1/3 cup broth. Boil for 3-4 minutes. Set aside.
4. Cook onions in butter.
5. Whisk 1/3 cup flour and 1/2 cup broth in large pot until no lumps remain.
6. Add potatoes, vegetables, milk/broth mixture, and spices to pot.
7. Simmer for 5 minutes, until thickened.
8. Preheat oven to 375°F.
9. Coat a deep pie plate with butter/oil/spray.
10. Add pie mixture.
11. Roll out pie dough. Cover pie plate. Seal edges. Add slits/fork marks for steam.
12. Whisk 1 egg and brush dough.
13. Bake 45-55 minutes until crust is golden and filling bubbly. Bake with cookie sheet under pie plate to catch drippings.

Recipe from: Ambitious Kitchen – Lightened Up Chicken Pot Pie