Double Crust Chicken Pot Pie

This Double Crust Chicken Pot Pie is a classic comfort food dish that is perfect for a hearty dinner. Tender chicken and mixed vegetables are enveloped in a creamy sauce and baked between two flaky pie crusts.

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup frozen mixed vegetables
• 1/2 cup diced onion
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 9-inch unbaked pie crusts

Instructions:

Warm the oven up to 425F 220C

Put the onion and mixed vegetables in a saucepan and add butter

Cook until the vegetables are soft

Until everything is mixed, add the flour, salt, and pepper

Add chicken broth and milk little by little

When it starts to boil, cook and stir it for two minutes, or until it gets thick

Add the diced chicken and stir it in

Then take it off the heat

Cover the bottom of a 9-inch pie plate with dough

Trim the edges so they are even

Fill with the chicken mix

Cut the rest of the dough into a circle thats big enough to fit on top of the pie

Cut, seal, and flute the edges

Make cuts in the top

Put it in the oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly