Chicken Pot Pie

Chicken pot pie is an American comfort food. The recipe will be slightly different from cook to cook. I always use roasted chicken leftovers and whatever vegetables that I have on hand. I make mine in an individual cup, using less dough just to cut carbs in my diet.
Ingredients:
11/2 unbaked 9 inch diameter pie dough
2 cups roasted chicken meat, cut into cubes
1/2 cup carrots, sliced
1/2 cup onions, roughly chopped
1/2 cup celery, sliced
1/2 cup corn
1/2 cup mushrooms, cut up
2 tbs butter
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp black peeper
1 glove garlic, minced
1 cup chicken broth
1 cup milk
2 tbs fresh parsley

Directions:
Preheat oven set to 375°
Combine chicken and milk and bring to simmer.
In a saucepan, cook onions, garlic, carrots, celery, and mushrooms until translucent.

 Stir in flour, salt, pepper and parsley. Slowly stir in hot chicken broth and milk.

 Simmer until the broth thickens. Add chicken and corn.

Remove from heat.
In a baking dish, pour the mixture on the bottom of the dish.

 Place a piece of pie dough on top to cover the liquid. Seal edges. Cut away excess dough. Make several slits on the top to allow steam to escape during baking. Brush dough with egg wash*.

Bake in oven for 30 to 40 minutes or until the dough is golden brown. Allow to cool 10 minutes before serving.

*Beat 1 egg with 2 tbs water to make egg wash