I have always made chicken pot pie the traditional way...two crusts or just a top crust. But I was looking through a magazine and saw this picture, so I thought I'd give it a try...I must say it turned out really well.
1Pull out pasty crust to bring it to room temperature
Heat oven to 375
2In a large frying pan or soup pot fry the chicken in equal part’s butter and oil… I usually use about a table spoon of each and add more as necessary. Once chicken is almost all cooked add your onion and garlic. Continue cooking on a low heat and add the vegetables and spinach. Cook for about 5 more minutes. Then add potatoes, salt, pepper, nutmeg,tarragon and both soups. Cook till it is all incorporated and the soup has thickened. Let cool for about 20 minutes so it is easier to handle.
3Roll out the pie crust, and lay it out, , into a large baking pan, spoon the cooled mixture into the center of the pie crust. Then start bringing up the sides. Once you have this all done brush the pastry tops with a beaten egg yolk. This will make it really look good.
Bake until golden
4Note: I mix the two soups together first before adding them to the chicken to make sure they are both mixed well.