Rustic Chicken Pot Pie I

Description

Buttery, flaky pastry crust filled with slow roasted chicken breast, carrots, onions and celery with homemade chicken stock in a rich and creamy gravy. This pie easily feeds 1 Michael Scott or 4 adult office workers and always always sells out fast!

Bake from frozen.

Preheat the oven to 425 f.  Brush top with a simple egg wash.  Bake on a foil lined baking sheet for stability for 40-45 minutes. If top starts to brown too quickly you can lightly cover the top with foil. Let rest 10 minutes before cutting.

Enjoy!