-Boneless, Skinless Chicken Breast -Cooking Oil -Yellow Onion -Butter -Flour -Chicken Broth
-Whole Milk -Dried Thyme -Rubbed Sage -Black Pepper -Salt -Mixed Veggies -Pie Crust -Egg
Preheat the oven to 350ºF. Dice boneless skinless chicken breast into ½-inch pieces and season with a pinch of salt and pepper. Heat a deep skillet or Dutch oven over medium. Once hot, add cooking oil and the diced chicken breast. Cook the chicken pieces just until cooked through (do not over cook).
While the chicken is cooking, dice yellow onion. Remove the cooked chicken from the skillet and add the diced onion and butter. Sauté the onions in the butter over medium heat until softened.
Once the onions are soft, sprinkle in all-purpose flour. Continue to cook and stir for about two minutes more. It’s okay for the flour to begin to coat the bottom of the skillet, just make sure it doesn’t begin to burn.
Add chicken broth and whole milk to the skillet. Whisk to combine and dissolve any flour off the bottom of the skillet.
Allow the liquid to come up to a simmer, at which point it will thicken into a nice gravy.
Add the cooked chicken back to the skillet along with dried thyme, rubbed sage, black pepper, and salt. Stir to combine.
Stir in frozen mixed vegetables. Allow the gravy mixture to heat through and come back up to a simmer, stirring occasionally. Once fully heated through and simmering, remove it from the heat.
Place the bottom crust into a pie plate and prick it several times over the bottom with a fork. Fill the pie crust with the chicken pot pie filling.
Add the top crust and crimp the edges closed. Brush the top of the pie with a thin layer of whisked egg. Use a knife to cut large vents into the top of the pie crust.
Bake the chicken pot pie for 45-50 minutes, or until the pie crust is golden brown and flakey and the filling is bubbling up slightly through the vents. Total cooking time may vary depending on the type of crust and pie dish used. The filling is fully cooked before going into the pie, so adjust the baking time based on the crust.