Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic and cook until softened, about 3-4 minutes.
- Stir in the flour and cook for another 1-2 minutes to make a roux.
- Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps from forming. Cook until the mixture thickens, about 5 minutes.
- Add the cooked chicken and frozen vegetables to the skillet, and stir until everything is well combined. Season with salt, pepper, and any herbs you like.
- Roll out one of the pie crusts and line the bottom of a pie dish with it. Pour the chicken mixture into the crust.
- Roll out the second pie crust and place it over the top of the filling. Pinch the edges of the crusts together to seal, and cut a few slits in the top crust to allow steam to escape.
- Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie cool for a few minutes before serving. Enjoy!
Feel free to customize this recipe by adding your favorite vegetables or using leftover turkey or beef instead of chicken.
