Homemade Chicken Pot Pie

• Cook and shred your chicken.
• Preheat the oven to 425° F. Press one of the pie crusts into a 9″ pie plate and set aside.
• In a medium saucepan, over medium heat, melt the butter. Once melted, add in the chopped onion and cook for about 2 minutes, stirring often, until they’re tender.
• Whisk in the flour and salt and pepper. It will get thick.
• Gradually add in the milk and broth, while stirring, and continue to cook until it gets thick and bubbly.
• Stir in the shredded chicken and mixed veggies then remove from the heat.
• Pour the mixture into your prepared crust and top with the second crust. Seal the edges and cut several slits into the top.
• Bake for 30-40 minutes, or until the crust is golden brown. During the last 15-20 minutes of baking, cover the crust edges with strips of tin foil to prevent them from burning.
• Let the pie stand for about 5 minutes before slicing it.

NOTES

• Make it mini: I made this in small ramekins for min-chicken pot pies. Perfect for making it a side at a dinner party, or just for personalized pies.
•  Great leftovers: This recipe reheats well, so make extra and take it for lunch the next day!
• Go all in: I used the shortcut method and used store bought pie crust, but you can make homemade pie crust with rendered lard (in our creamery store) or our salted butter!