Chop up potatoes to your preferred size. I find ½ in wedges or 1-inch cubes work well. Add chopped potatoes to a pot with 1 ¼ cups of milk and ¼ cup of chicken broth. Bring to a boil. Boiling potatoes releases starches that will give us a thicker filling (yum!)

When potatoes are soft, strain potatoes over heat-safe bowl. We are saving the liquid here so don’t dump it!

In the pot you used to boil the potatoes, add ¼ cup of starter, ¼ cup of all purpose flour, and ½ of a cup of water or broth. Whisk together until a paste forms and there are no lumps. Add more liquid if necessary.

Next, add reserved potato liquid and mix until combined. Then, add potatoes, chicken, frozen vegetables, and seasonings to the pot and allow to simmer until sauce thickens.

When sauce is nice and thick, remove from heat and scoop into a pie dish or oven-safe skillet (such as a cast iron pan). Preheat oven to 375 degrees Fahrenheit while you roll out your pie crust.

When you are ready to use your dough, take it from the fridge and place it on a lightly floured surface, sprinkle flour lightly on the top and roll it out with a floured dough roller. I know— so much flour! The standard thickness for pie crust is about ⅛ inch thick, but just roll it out until it covers the diameter of your pan or dish with a bit of an overhang. With floured hands, place dough sheet over pie dish.

Style to your taste and bake according to your recipe's instructions. I like to pinch the edges of the crust with a fork to keep it simple. I also use the same fork to Polk ventilation holes on the top. Brush crust with the reserved egg white from earlier.

Bake for 45 minutes at 375 degrees Fahrenheit. If the edges of your crust brown too soon, use a crust shield to keep them from burning.