Chicken Pot Pie with Flaky Crust

Ingredients

• 2 cups cooked chicken breast, diced
• 2 cups frozen mixed vegetables (peas, carrots, corn, beans)
• 2 refrigerated pie crusts
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1.75 cups chicken broth
• 2/3 cup milk

Instructions

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   Prepare the pie crusts. Fit one crust into a 9-inch pie plate.

3. 3

   In a saucepan over medium heat, melt the butter. Add the onion and cook until soft and translucent, about 5 minutes.

4. 4

   Stir in the flour, salt, and pepper. Cook for 1-2 minutes until bubbling.

5. 5

   Gradually whisk in the chicken broth and milk. Simmer over medium heat, stirring constantly, until the sauce thickens.

6. 6

   Remove from heat and stir in the diced cooked chicken and frozen vegetables.

7. 7

   Pour the filling into the crust-lined pie plate. Top with the second pie crust. Seal the edges and cut slits in the top for steam to escape.

8. 8

   Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.