Chicken Pot Pie

2 chicken breast with skin and bones

4 small potatoes

8 baby carrots or 1 carrot

3 C chicken broth

½ medium onion

3 T butter

3 T flour

1 egg (scramble and add water = wash)

Seasonings salt (I prefer Tony Chachares)

2 pie crusts

Bake 2 chicken breasts with skin and bones, sprinkled with Tony's for 30-40 minutes. Let cool, discard skin and bones and chop into bite sized pieces.

Meanwhile:

Peel and chop potatoes and carrots into bite size pieces, boil until fork tender, drain.

Finely chop onion. 

Place butter in pan with onion and cook until translucent. Add flour to make rouxe...add chicken broth, bring to a boil stirring continuously until gravy coats the back of a spoon. Add chicen, potatoes and carrots, and Tony's.

Unroll two store bought pie crust, cut into ¼'s. Using ramekins (small bowls) press 1 piece of crust into bottom add chicken mix and cover with another piece of crust. Squish to make it fit. Cut 3 slits across top of crusts. Brush tops of pies with egg wash and sprinkle course salt on top.

Bake at 350° for 20 minutes or until golden brown.