Chicken Pot Pie - cooking recipe

Ingredients

6 c. chicken stock
2 c. water
2 1/4 lb. boneless, skinless chicken
3 potatoes, peeled and cut into 1-inch squares
6 large carrots, peeled, cut in 1/2-inch slices
2 c. broccoli florets
6 Tbsp. butter
1 large onion, chopped
6 Tbsp. flour
2 c. milk
1/4 tsp. dried thyme
2 (15 oz.) pie crusts
1 egg, beaten

Preparation

Bring stock to boil with water; add chicken cut into chunks, simmer 10 minutes, remove chicken.
Add potatoes, simmer 10 minutes; remove.
Add carrots, simmer 15 minutes; remove.
Add broccoli, simmer 3 minutes; remove.
Boil stock mixture to 2 cups. Melt butter in saucepan.
Add onion and saute 8 minutes.
Add flour; stir until golden (2 minutes).
Whisk in stock mixture. Mix in milk and thyme, cook until thick, 10 minutes.
Add chicken and veggies.
Season with salt and pepper.
Preheat oven to 425\u00b0. Line 2 (9-inch) glass dishes with crust.
Bake 10 minutes.
Fill crusts with filling and add top crust, brushed with egg.
Bake 25 minutes.