Chicken Pot Pie

Easy, delicious homemade pot pie. Thank you The Bitter Side of Sweet

FOR THE CRUST:
1½ cups all purpose flour (and a little extra for rolling out dough)
1 teaspoon salt
1 stick cold butter (cut into cubes)
5 tablespoons ice cold water
FOR THE FILLING:
2 14.5 ounce cans of vegetable mix
1 14.5 ounce can cream of chicken
½ cup chopped onion
½ cup chicken broth
1 cup chicken (cooked and diced)
1 egg
1 tablespoon water

• Add flour and salt to mixing bowl. 
• Add butter. 
• Using the flat blade on your mixer mix the flour and butter together till butter is pea size.
• Slowly add one tablespoon water in till you get a nice smooth dough.
• Form dough into a disk and wrap in plastic wrap. 
• Place in the refrigerator for 50 minutes or until ready to use.
• Preheat oven to 375 degrees. 
• Spray 9x13 rectangle glass casserole dish with non stick cooking spray.
• Mix vegetables, cream of chicken, onion, broth and chicken together.
• Pour into pan.
• On a floured surface roll dough out to a rectangle of ⅛ inch thickness.
• Place over your vegetable mixture.
• Cut slits in the top of your dough.
• Whisk 1 egg and 1 tablespoon of water together and brush onto the top of your crust.
• Bake for 45-50 minutes or until you have a nice golden brown crust.
• Allow to cool in oven for 30 minutes. 
• Cut and serve!