Chicken Pot Pie

3Tablespoons of butter
3-4 T of flour
1 can of chicken broth or stock
half and half
2 celery stalks chopped
1/2 cup of carrots chopped
1 small onion
1 bay leaf
1 can of green beans or fresh
2 cups cooked chicken chopped
salt and pepper
1 ready made pie crust
1 egg- for brushing onto crust


Melt butter in a fry pan and saute the celery, carrots, onion and bay leaf for about 5 Min's. Add the flour and stir until absorbed, cook the flour for a min or 2, slowly add the chicken broth stirring until well blended. The mixture will be thick but shouldn't be too thick and gummy looking, if you find it is add more broth or some water. Stir in just enough half and half to get the consistency you like, it should resemble the chicken pot pie mixture you have eaten before, thick but creamy. Take out bay leaf, add chicken, green beans, salt and pepper to taste. Preheat oven at 400, spray a pie plate with non stick cooking spray, pour mixture into plate, unroll crust and position over the mixture, crimp edges and with a knife cut 4 slits on the top of the crust. In a bowl crack egg and scramble, add a little half and half, brush the egg mixture onto on the crust to brown up nicely. Bake until golden, about 20-30 Min's. If the edges start to brown faster use some aluminum foil just around the edges. Be careful the pot pie will be really hot when you take it out, let cool for 5 Min's. Enjoy!!