Chicken Pot Pie

makes 6-8 servings
1 pound skinless, boneless chicken breast halves - cooked and cubed (or 1 lb cut up chicken pieces)
2 cups mixed frozen vegetables
1/3 cup butter
1/2 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 tsp rosemary, oregano, or thyme (I like to mix up which spice I use each time)
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
1 egg
1 Tbsp water
1.  Preheat oven to 425 degrees F (220 degrees C.) Unroll and place one pie crust in a pie pan, leaving the edges to crimp later.
2.  In a separate bowl, mix chicken and frozen vegetables, set aside.
3.  In a saucepan over medium heat, cook onions in butter until soft and translucent, . Stir in flour, salt, pepper, and herb of choice. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.  Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, and seal edges. Make several small slits in the top to allow steam to escape.  Mix egg and water and brush over the top of the pie crust.  Sprinkle with extra herb you used in the filling. 
5.  Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.  Cover edges of pie if start to get too brown. Cool for 10 minutes before serving.
Freezer Directions: Brush on egg wash and cover first with plastic wrap very tight, making sure to press down in all the creases, almost making a second skin.  Pop in the freezer until completely frozen, then cover very tightly with aluminum foil.  Write baking directions on top of foil.  If baked frozen add at least 15-20 minutes on cooking time.  If defrosted about 10 more minutes.  Watch for burning crusts!