Chicken Pot Pie

Step 1

Preheat the oven to 425°F.

Step 2

Season the diced chicken breast with salt and pepper and cook in a large skillet over medium-high heat until no longer pink and cooked through, about 8 minutes; remove and set aside.

Step 3

In the same skillet, melt the butter over medium heat, then whisk in the flour and cook for 1 minute to form a paste.

Step 4

Slowly whisk in the chicken broth and milk, stirring constantly until the mixture thickens into a smooth gravy, about 5 minutes.

Step 5

Stir in the cooked chicken and frozen mixed vegetables, then remove from heat.

Step 6

Fit one pie crust into a pie dish, pour in the chicken filling, and top with the second pie crust, crimping the edges to seal and cutting a few slits for steam to escape.

Step 7

Bake until the crust is golden brown and the filling is bubbling, about 30-35 minutes.

Step 8

Let the pot pie rest for 10 minutes before slicing and serving.