Chicken Pot Pie Recipe

Ingredients: – 2 refrigerated store-bought pie crust – 6 tablespoons butter – ⅓ cup chopped onion – ⅓ cup all-purpose flour – ½ teaspoon kosher salt – ¼ teaspoon freshly ground black pepper – 1¾ cups chicken broth – ½ cup whole milk – 2½ cups chopped cooked chicken – 2 cups frozen mixed vegetables, thawed

Instructions: 1. Preheat oven to 425°F (220°C). 2. Melt butter in a skillet over medium heat. Add chopped onions and cook for about 5 minutes until they become translucent and tender.

Stir in flour, salt, and pepper until the mixture starts to bubble. Pour in chicken broth and milk. Bring to a boil and cook until the mixture thickens, about 3 minutes.

Remove from heat and mix in chopped chicken and thawed mixed vegetables.

Lay one of the store-bought pie crusts in a 9-inch pie plate. If using a pie bird, place it right in the middle. Pour the filling into the crust.

Cut an X in the middle of the top crust if using the pie bird, or several slits if not. Lay the second crust on top so the pie bird pops through, and seal the edges. Crimp the edges with a fork.

Bake for 15-20 minutes. Then, remove from the oven and place a pie crust shield or aluminum foil over the edges of the crust to prevent burning. Return to the oven and bake for another 15-20 minutes.

Let the pie sit for 5-10 minutes before slicing and serving. Enjoy your delicious chicken pot pie!