Please preheat the oven to 190°C or 425°F

Pull all the chicken and the skin from the bone of the roasted chicken and break into small bite-size bits.

Do the same with the chicken skin and add it to the meat. Set aside.

Sauté the carrots, celery and onion in the olive oil in an ovenproof heavyweight skillet until just tender, about five to 10 minutes.

Sprinkled the vegetables with flour and toss until they are fully coded.

Continue cooking until the vegetables and flour begin to turn golden brown, no more than five minutes.

Add the chicken broth by the cupful.

Use a wooden spoon to stir the festivals and broth together and cook over low flame until the sauce begins to thicken.

Add the rest of the broth by the cup full and cook until the sauce has thickened.

Turn off the heat and stir in the chicken and chicken skin bits.

Cover and let cool to just warm.

While the chicken is cooling roll out the piecrust so that it is just wide enough to drape across the skillet.

Drape the crust across the skillet and fold over the extra beds of crust to form a decorative border.

Make three or four slats on the top of the crust.

Use a pastry brush to lightly brush the crust with the whisked egg.

Bake the chicken pot pie for 20 minutes and then reduce the temperature to 175°C or 370°F.

Bake for an additional 20 minutes until do you piecrust the school.

If the crust begins to overclock drape it lightly with a piece of tinfoil.

Remove the pot pie from the oven and let sit 20 minutes before serving.

Serve the Chicken Pot Pie right in the skillet along with a fresh green salad.

Chicken Pot Pie makes great leftovers!