There’s just something sooooo comforting about a chicken pot pie.  It definitely reminds me of family dinner together.  Which is quite appropriate because I made this for Peter and my parents recently.  It was a delicious family dinner together!  Warm, hearty and full of simple flavours.

Chicken Pot Pie:

• 2 pie crusts (you can definitely make your own, but I was lazy and used store bought!)
• 2 tbsp. olive oil
• 2 cups of diced potatoes
• 1/2 cup butter
• 1 onion, diced
• 1 tbsp. minced garlic
• 1/2 cup whole wheat flour
• 1 cup chicken broth
• 1 cup milk (any kind – I used almond milk)
• 1 tbsp. dried parsley
• 1 tbsp. dried rosemary
• 3 cups chopped cooked chicken
• 1 cup of frozen peas
• 1 cup of frozen corn
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 egg, whisked

Saute the potatoes in the olive oil in a medium pan.  Once cooked through, drain and set aside.  Combine the butter, onion and garlic together in a large pot and heat until the onions are translucent.  Add in the flour and stir until evenly coated.  Immediately stir in the chicken broth, milk, parsley and rosemary.  Once the mixture has thickened remove from heat and stir in the chicken, peas, corn, salt and pepper.  Prick the bottom of one of the pie crusts and pour the mixture in.  Wet the edges and top it with the top crust.  The water will help seal the edges together.  Prick the top crust as well.  Use a small basting brush and brush the whisked egg on the top of the crust so that when it cooks you get a nice golden edge.  Bake at 375F for 50-60 minutes.  Serves 8 pie wedges.