Chicken Pot Pie

Ingredients:

2 cups shredded chicken (rotisserie chicken is super easy and tastes good)
1 cup peas and chopped carrots (I use frozen)
4-5 potatoes, cooked til fork tender and cubed
1/4 C butter
1/4 C flour
1 16 oz can chicken broth
1/2-1 can cream soup (I use cream of mushroom)
2 pie crusts unbaked

1. Prep chicken, vegetables and potatoes. Place in a large bowl and set aside.
2. In a medium pan, melt butter. Once melted, add flour and whisk until smooth and flour is no longer clumpy. Start adding chicken broth slowly while whisking. Once the can is added, stir until mixture is smooth and creamy. Stir in cream of mushroom soup (the more you add, the thicker your sauce will be.) Continue to stir and cook over medium heat until everything is combined and smooth and you reach your desired thickness.
3. Pour over chicken, vegetables and potatoes and gently mix.
4. Roll out bottom crust and place in the bottom of the pie pan, making sure all sides are covered and there is a little extra crust around the edges to seal.
5. Pour your filling into the bottom crust.
6. Roll out top crust and place on top of the pie. Use your fingers to crimp the edges and seal the top and bottom crusts together. Cut away excess crust.
7. Poke holes or make slits in the top crust to allow steam to escape. Brush the crust with an egg wash then lightly sprinkle garlic salt on top. Bake uncovered at 400 degrees for 40-45 minutes or until crust is golden and filling is bubbly.