Chicken Pot Pie

1 9-inch pie crust
2 chicken breasts, cooked and shredded
1 cup frozen mixed vegetables
2 tbsp butter
2 tbsp flour
1 cup chicken stock, warm
1/4 cup milk
1/2 cup shredded cheddar cheese
Salt and pepper
1 egg, beaten

Preheat oven to 375 degrees.
In a saucepan, melt the butter. Whisk in the flour and cook for 1 minute, until bubbly. Whisk in the warm chicken stock, and bring to a boil, stirring often. Whisk in the milk and season with salt and pepper. Turn off the heat.
Combine the shredded chicken, vegetables, sauce and cheese. Taste for seasoning and add more salt and pepper as needed.
Pour the mixture into an 8x8 inch glass baking dish. Cover with the pie crust and cut vents in the crust to allow steam to escape. Brush with the beaten egg. Bake for about 30 minutes at 375, or until crust is golden brown, and mixture is bubbly.

*I sometimes surprise myself with how good something comes out. I have always made chicken pot pie the "easy" way, with cream of chicken soup and Bisquik biscuits on top. But man oh man, is this recipe easy. You can even make it ahead of time, assemble everything and just bake it when you're ready. The sauce is incredible - so much flavor and depth, you will love it. And the greatest part is that it's made from scratch! I even made my own pie crust for this one, and it was just phenomenal. There are those recipes that just warm your heart, soul, and belly - and this is one of them.

"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future." Jeremiah 29:11