Homemade Chicken Pot Pie

Ingredients:

• 1 pie shell (deep dish)
• 1 roll-on crust (any brand)
• 2 chicken breasts
• Adobo seasoning
• Chicken bouillon seasoning
• Potatoes (peeled and cut into chunks)
• Salt (for seasoning and boiling potatoes)
• 1.5 bags of frozen mixed vegetables (corn, carrots, string beans, peas)
• 2 cans of cream of chicken soup (or a mixture of cream of chicken, cream of mushroom, or cream of celery if desired)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Start by seasoning the chicken breasts with Adobo seasoning and chicken bouillon seasoning. Pan-sear the chicken breasts until they are fully cooked, then chop them into small pieces.
3. While the chicken is cooking, boil the peeled and chunked potatoes in salted water for about 15 minutes. Once they are cooked, drain the potatoes.
4. In a large pot, combine the cooked chicken, boiled potatoes, frozen mixed vegetables, and the cream of chicken soup. Mix everything together well. You can use a mixture of cream soups if you prefer, but cream of chicken is a classic choice for chicken pot pie.
5. Season the mixture with a little more salt to taste. Ensure that the mixture cools down; you don't want to add a piping hot filling to your pie crust, as it can become soggy.
6. Take the bottom pie crust straight from the freezer and place it in a deep-dish pie pan.
7. Roll out the top pie crust, which you had out for 30-45 minutes to make it easier to handle.
8. Fill the deep crust with the chicken and vegetable mixture.
9. Place the rolled top pie crust over the filling. Be creative with your edges, as you like.
10. Make 4 or 5 slits in the top crust to allow heat to escape during baking to prevent the pie from exploding.
11. Prepare an egg wash using just the yolk (not the egg whites). Brush it over the top crust, and sprinkle a little salt on top of the pie.
12. Bake the pie in the preheated oven on the bottom rack for 40-50 minutes, depending on your oven's temperature. For the first ten minutes, leave the crust bare, then add a crust cover for the remaining time to prevent it from burning.
13. Let the chicken pot pie rest for about 15 minutes before serving.

Enjoy your delicious Homemade Chicken Pot Pie!