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Export 12 ingredients for grocery delivery
Preheat oven to 375.
Add cubed potatoes to a large pot and cover with water. Bring to a boil for 10 minutes. Add chicken, carrots, corn, and peas, and boil an additional 15 minutes. Remove from heat, drain the water and set aside.
Add bottom crust to the pie dish and bake crust for 5 minutes.
While crust is baking, cook butter in a saucepan on medium heat. Once the butter is melted, stir in flour, garlic salt and pepper. Slowly whisk in chicken broth and milk and heat until thickened.
Add the chicken and veggies to the bottom of the pie crust. Pour the sauce over this mixture.
Cover with the top pie crust, making sure to seal the edges. Cut slits on the top to allow steam to escape.
Create an egg wash but whisking 1 tbsp water and an egg and brushing it on top of the pie crust.
Bake for 40-45 minutes or until the top is golden brown.
Let set for 10-15 minutes before cutting and serving.