Ingredient List
For the pot pie:
  • 5 tablespoons unsalted butter
  • 1/3 cup diced onion
  • 1/3 cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¾ cup whole milk
  • 1 cup chicken broth
  • 2 ½ cups cooked chicken, diced or shredded
  • 1 bag (12 ounces) frozen mixed vegetables
  • 1 box refrigerated pie crust, room temperature
For the pot pie
  • Preheat oven to 425°F.

  • In a medium saucepan, melt butter and sauté onion over medium heat.

  • Whisk in flour, salt and pepper. Cook this mixture about 1-2 minutes.

  • Add milk and chicken broth. Whisk until smooth and cook until slightly thickened, about 2 minutes.

  • Remove from heat and stir in chicken and vegetables.

  • Unroll one pie crust and fit into the bottom of a 9-inch pie plate. Transfer chicken mixture to pie plate.

  • Unroll second pie crust and fit over chicken mixture. Crimp edges as desired and cut a few small slits in the top crust for steam to escape.

  • Bake for 40-45 minutes, covering edges with foil or pie saver if necessary to prevent overbrowning.

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