Chicken Pot Pie

Preheat oven to 425F.

Cook and shred your chicken. (I typically poach mine)

In an oven safe skillet over medium heat melt butter. Add in frozen vegetables and chopped onion until soft and onions are translucent. About 5-7 minutes.

Add in the flour, salt and pepper, garlic powder and celery seeds creating a thick paste. Saute a couple of minutes.

Slowly add in the milk until fully combined. Slowly add the chicken stock and simmer stirring continuously until slightly thickened. Add the chicken to the skillet.

Unroll the Crescent dough onto a floured surface. Pinch the seams together and roll until you have a 1212 sheet of dough.

Using a pizza cutter or a paring knife cut 8 one inch long strips out of the dough. Place 4 strips vertically onto the skillet. Alternating prices fold half way back.

Add a strip horizontally. Replace the bent strips back down. Now lift the opposite strips of which you first bent back and lay another horizontal strip down again replacing the bent strips back down. Repeat the top and bottom until you have a woven pattern.

In a small bowl mix egg and water and mix well. Brush egg mixture over top strips of dough. Bake in oven until top is crispy and lightly browned. About 15 minutes.