This easy and creamy Chicken Pot Pie is a go-to meal when you need food to comfort your soul. Flavorful chicken and vegetables coated in a rich sauce served up in a flaky, buttery, puff pastry crust.
In a bowl combine chicken, vegetables, hashbrowns, cream of chicken soup, salt, and pepper. Mix until all ingredients are fully combined.
In a pie pan, lay out the bottom crust. Add the pot pie filling to the crust. Top with remaining crust, crimp the edges.
Poke holes in the top to allow steam to vent through during baking. Brush with egg yolk for a shiny, golden crust.
Cover the edges with foil to keep from over browning. Bake at 375°F for 30 minutes. Remove the foil and continue cooking for 30 to 45 minutes.