Cliff’s Chicken Pot Pie

Cliff’s Chicken Pot Pie
2 boneless skinless chicken breasts, cooked, seasoned and cubed; set aside.

2 Tablespoons butter
1 ½ cups water
Bring to a simmer in a big saucepan.

Add:
1 ½ carrots, peeled and small diced
Cook 3 minutes. Covered.

Add:
(2) red potatoes, peeled and medium diced
Cook 5 minutes. Covered.

Add:
(3) stalks of celery, washed and small diced
½ small yellow onion, finely chopped
1 cup frozen peas
Re-cover. Cook 3 more minutes. Season with salt and pepper to taste.

Combine in a small bowl:
1 can cream of chicken soup
½ can milk
Add veggies! Add cooked cubed chicken. Simmer uncovered at medium heat for 15 minutes.

Pour into prepared pie crust in a deep dish pie pan (make sure it is deep dish; will also fit into 4 mini pie plate tins). Brush with egg yolk. Vent. Cook at 375 degrees for 30-35 minutes.