Old Fashioned Chicken Pot Pie Recipe -

2 cups cooked chicken (diced)
1 lb frozen vegetables - Any vegetables will work. They can be fresh, frozen, or canned.
1 medium onion (finely chopped)
1 medium potato (finely chopped)
1 tsp lard - oil or butter can also be used
½ cup chicken broth
⅓ cup all purpose flour
2 cups milk
1 egg yolk
1 tbsp milk
salt and pepper to taste
2 pie crust

Preheat your oven to 350°F.
In a large skillet, melt the lard over medium heat. Add the chopped onions and potatoes and cook until they become fork-tender.
Add the chopped chicken and vegetables to the skillet and set to the side.
In a large saucepan add the chicken broth and stir in the flour gradually until it forms a thick paste-like consistency called a roux. Over high heat continue cooking whisking until the mixture looks like it is melting together. Pour the milk into the pan while continuously whisking to prevent scorching. Continue whisking until the mixture begins to thicken. When it reaches a gravy consistency remove from the heat. Add salt and pepper to taste.
Add the onions, potatoes, chicken, and vegetables into the saucepan with the sauce. Mix until thoroughly combined.
Drape your pie pan with a pie crust. Cut away the excess pie crust and add the filling.
Drape the second pie crust over the pie filling. Use a knife to cut away the excess pie crust. Use a fork or your fingers to seal the pie crust together. Cut vents in the top of your pie crust.
In a bowl whisk together the egg yolk and 1 tablespoon of milk. Use a pastry brush to spread the egg yolk wash over the entire pie crust. (This step is optional.)
Bake at 350°F for 45 minutes or until the crust is golden brown or until you see the filling bubbling. Let cool for 15 minutes before slicing and serving.

Serving: 1 slice