Homemade Chicken Pot Pie Recipe Ingredients: 2 Pie Crust (store-bought or homemade) 1 lb Diced chicken breast 1 16oz bag of peas and carrots Can Cream of Chicken Can Cream of Celery Chopped Green Onions Salt Pepper 1 Egg Lawrys Garlic Salt Preheat your oven to 350 degrees. Layout one of your pie crust in a greased pie plate, I used a Pyrex glass pie pan. In a bowl crack your egg and use a fork to break the yolk and mix it up. Use a pastry brush and brush egg on to the pie crust in the pie dish. Trim the excess fat off of your chicken breasts and chop into 1-inch pieces. Chop up your green onion to taste. In a bowl mix together your chicken, peas and carrots, green onions, cream soups, and seasoning. Pour your pot pie filling into your pie crust in your pie dish. Lay your second pie crust onto the top of the filled pie dish. Crimp your pie crust onto the bottom pie crust Cut with a big knife 8 slices into the top of the pie crust from the middle of the pie for venting purposes. Use your pastry brush and brush the crust with the egg wash. Place in your oven, I set a foil-wrapped cookie sheet underneath mine to make sure it caught anything that spilled out or boiled out. (Thankfully nothing came out of ours did) Bake for about 45 minutes to an hour at 350. Then turn your oven up to 395 for about 25 more minutes to golden your crust more. Serve and enjoy!