Chicken Pot Pie

Ingredients

• 1 box (14.1 oz) refrigerated pie crusts (2 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 3/4 cups chicken broth
• 1/2 cup milk
• 2 1/2 cups shredded cooked chicken
• 2 cups frozen mixed vegetables, thawed
• 1 can diced potatoes, drained

Steps

1. Remove the pie crusts from the refrigerator and let them sit at room temperature for about 15 minutes.
2. Preheat the oven to 425°F.
3. Place one pie crust into an ungreased 9-inch pie plate, pressing it firmly against the bottom and sides.
4. Melt the butter in a saucepan over medium heat.
5. Add the chopped onion and cook for about 2 minutes, stirring occasionally, until softened.
6. Stir in the flour, salt, and pepper until well combined.
7. Gradually stir in the chicken broth and milk.
8. Continue cooking and stirring until the mixture is bubbly and has thickened.
9. Stir in the shredded chicken, mixed vegetables, and drained diced potatoes.
10. Remove from heat.
11. Spoon the chicken mixture into the prepared bottom pie crust.
12. Place the second pie crust over the filling.
13. Fold and pinch the edges of the two crusts together to seal.
14. Cut several small slits in the top crust to allow steam to escape.
15. Bake for 15 minutes.
16. Cover the edges of the crust with foil to keep them from getting too brown.
17. Continue baking for another 15–25 minutes, until the crust is golden brown and the filling is hot and bubbly.
18. Let the pot pie rest for about 5 minutes before slicing and serving.