Chicken Pot Pie

Prep: 25-30 Minutes
Cook: 30-40 Minutes
Cook Temp: 450°F

PIE CRUST:
1 Package pre-made Pie crust (make sure it has 2 crusts!)

PIE FILLING:
1/3 Cup butter
1/3 Cup chopped onion
1/3 Cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 3/4 cup chicken broth (We use Better Than Bouillon Chicken Base)
1/2 cup milk
2 ½ Cups shredded cooked chicken
2 cups frozen mixed vegetables, thawed

INSTRUCTIONS:
1. Pre-heat oven to 425°F.
2. Pull pie crusts out of the fridge and let them get to room temperature for about 15 minutes. When they’re room temperature, roll one over the 9-inch pie tin to create the bottom.
3. In a sauce pan, melt butter over medium heat. Add onion and cook for 2 minutes, stirring frequently.
4. Stir in flour, salt and pepper until well mixed.
5. Gradually add chicken broth and milk, stirring until bubbly and thickened
6. Stir in chicken and mixed vegetables.
7. Once thoroughly mixed, remove mixture from stove and spoon mixture into the crust lined pan.
8. Take the second crust and roll it over the top of the filling. Seal the edges and cut a few slits in the top of the crust.
9. Bake for 30-40 minutes. (We always put a cookie sheet under it in case it spills over!) and with about 15-20 minutes to go, cover the crust edges with foil to prevent browning.
10. Let cool for about 5-10 minutes before serving!