Chicken Pot Pie

Chicken Pot Pie is comfort food at its finest! A crisp, flaky pie crust filled with chicken, vegetables, and gravy.

• 1 box refrigerated pie crusts, set out to room temperature
• ⅓ cup butter
• ⅓ cup chopped onion
• ⅓ cup flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 ¾ cup chicken broth
• ½ cup milk
• 2 ½ cups cooked, shredded chicken
• 2 cups frozen mixed veggies, thawed

1. Cook and shred chicken.
2. Preheat the oven to 425 degrees. Press pie crust into 9" pie plate. Set aside.
3. In medium saucepan, over medium heat, melt the butter. Once melted, add in chopped onion and cook for about 2 minutes until they’re tender.
4. Whisk in the flour, salt and pepper until thick.
5. Gradually add milk and broth, continually stirring, and cook until it gets thick and bubbly.
6. Stir in the shredded chicken and mixed veggies. Remove from the heat.
7. Pour mixture into your prepared crust and top with the second crust. Seal the edges and cut several slits into the top.
8. Bake for 30-40 minutes, until the crust is golden brown. During the last 15-20 minutes of baking, cover the crust edges with strips of tin foil to prevent them from burning.
9. Let the pie stand for about 5 minutes before slicing and serving.