The Most Delicious Chicken Pot Pie

Main Course

1 box refrigerated pie crusts at room temp
1/3 cup butter
1 onion small, chopped
1/3 cup all purpose flour
1/2 tsp poultry seasoning (optional)
1/2 tsp salt
1/4 tsp pepper
1 3/4 cup chicken broth/stock
1/2 cup milk (I used buttermilk)
2 1/2 cup cooked, shredded or cubed chicken (use your instant pot for quick dinner)
1 bag frozen peas & carrots thawed

Preheat the oven to 425 degrees. Place 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, stir often for a few minutes, until they’re tender.
Whisk in the flour, poultry seasoning, 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 cooked chicken and 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. Watch your edges to make sure they don’t burn in the last 10 minutes. You can place a bit of foil around it if needed.
Let the pie stand for about 5 minutes before devouring it. Enjoy!