Chicken pot pie

4 chicken breasts
1 small onion (diced)
2 stalks celery (chopped)
2 12oz bags of frozen peas and carrots
1 large and 1 small potato (cubed)
1/2 stick of butter
2.5 cups chicken stock
1 cup milk
1.5 tsp sage
2 tsp garlic powder and onion powder
salt and pepper
1 tsp msg
2 15 oz pie crust
1 egg lightly beaten

Cut chicken breasts into bite sized pieces and boil. I added some salt to the pot.

In different pot, saute potatoes with butter for 5 minutes, add onions, celery, peas and carrots and cook for about 10 minutes. I added the garlic powder, salt, pepper, onion powder, msg and sage.

Add flour gradually to vegetable mixture. Then add chicken stock and milk. Add chicken and season more if needed.

9×13 pan and use the pie crust to fit into pan.
More mixture into pan and top mixture with pie crust and put egg wash on top.
Bake for 40 minutes at 400 degrees.