Super Easy Chicken Pot Pie

Submitted by Zette Stanger

Ingredients

• 1 pound skinless, boneless chicken breast halves, cubed OR already cooked rotisserie chicken pulled apart
• 1/2 bag of combined frozen veggies (which ever veggies you like)
• 1/3 cup of butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 garlic powder
• 2 1/2 cups chicken broth
• 2/3 cup of milk
• 2 (9 inch) unbaked pie crusts

Directions 

Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan, combine chicken and veggies. Add water and cover and boil for 15 minutes. If you are using rotisserie chicken then just boil veggies and mix with chicken after cooked. Add chicken broth to boiling veggies for added flavor. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.