Chicken Cheddar Broccoli Pot Pie

Chicken Cheddar Broccoli Pot Pie

1 unbaked double pie crust (homemade or from the store's refrigerator section)
2 Tbsp. butter
1 green onion, chopped
2 Tbsp. flour
1 1/4 cup milk
4 oz. tub of onion and chive cream cheese
1 1/2 tsp. garlic salt
1/2 tsp. black pepper
1/8 tsp. ground mustard, optional
8 oz. shredded cheddar cheese
1 1/2 cups broccoli flowerets, steamed
3 cups cut up cooked chicken (great use for leftovers!)

Line a deep pie pan with one crust.

Melt butter, add green onion and saute for a minute or two.  Add flour and stir until thick.  Gradually stir in the milk, whisking to avoid clumps.  Add cream cheese and spices.  Stir until thickened and smooth.

Add 1 1/2 cups of the cheese to the mixture and stir until cheese melts.  Add broccoli and chicken and mix.  Pour into bottom pie crust in pan.  Top with second crust.  Crimp edges to seal. 

At this point you can brush with a beaten egg if desired.  Bake at 350°F for 30 minutes, then sprinkle the last 1/2 cup of cheese on the top of the pie and return to oven for another 10 minutes.

Remove from oven and let stand for 10 minutes before cutting.  Serve.