Mmmm Mmmm Monday: Chicken Pot Pie

I don't know about you, but I love me some comfort foods, especially once the weather starts to cool down. Fall weather has FINALLY come to Oklahoma after a crazy hot summer...the leaves are changing, there's a crispness in the air, and the temps are gloriously cooler. And this recipe is the perfect dinner for the cooler nights!

Here's what you need:

2 lbs skinless, boneless chicken breasts, trimmed of fat

1 pkg (15 oz) refrigerated pie crusts

1/4 cup (1/2 stick) butter

1 large onion, finely chopped

3 Tbsp all purpose flour

1/2 tsp dried thyme

1 and 1/2 cups chicken broth

1/2 cup heavy cream

1 bag (16-20 oz) frozen peas & carrots

3/4 tsp salt

1/4 tsp black pepper

1 egg yolk

1 Tbsp water

Preheat oven to 425*. Place chicken in lg saucepan and add enough cool water to cover. Bring to a boil, reduce heat and simmer until just cooked through (about 10 minutes). Drain the chicken; let cool. Shred the chicken.

Meanwhile, fit one piecrust into a 9" pie plate and set asize. Roll the remaining pie crust out on a lightly floured surface. Cut crust into 1/2 inch wide strips with a pastry wheel and set aside.

Melt the butter in a lg saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes. Whisk in the flour and the thyme and cook/stir for another 2 minutes. Add the brother and the cream and whisk until thickened (about 3-4 minutes). Remove from heat; stir in the shredded chicken, frozen veggies, salt & pepper.

Spoon filling into prepared pie plate. Arrange 6 of the piecrust strips inthe same direction on top of the pie, twisting the dough. Arrange the rest of the strips crosswise on top; fold edges under and pinch to seal.

Beat egg yolk and water. Brust the top of the pie with mixture. Place the pie on a baking sheet and bake until the crust is golden and filling is bubbly, about 45 minutes. Let stand for 10 minutes before serving.