homemade chicken pot pie

earlier this week really wanted to make something different for lunch. and since the kids were home this week, i figured now would be the perfect time to try. i wanted to cook something healthy but cheap but also something i know they will eat. i came up with chicken pot pies. originally i wanted to make personal size ones but then i realized that they dont have enough oven safe dishes so i decided to just make one big one. after searching for an hour for a recipe that seemed easy for me to make for lunch but also something the kids would eat. i changed the one i found a little bit, just to make it faster. 

overall this was super easy to make. just took a little time. the recipe is below along with exact step by step pics. this was the first time i think i had my camera catch every single step! yay!

enjoy!

chicken pot pie

prep time: 30 min
bake time: 25-35 min

ingredients:
2 pre-made, chilled pie crusts
1 rotisserie chicken
1 bag frozen mixed veggies
1/2 cup chopped onion
1/3 cup butter unsalted
1/3 cup AP flour
1/2 tsp salt
1/4 tsp black pepper
1-3/4  cups chicken broth
1/2 cup milk

-preheat oven to 425
-spray glass pie dish with cooking spray. place bottom crust in greased dish
- shred chicken. 
-in saucepan, over medium heat, melt butter. add onion and cook for 3-4 minutes, stir often
- add salt, pepper and flour. gradually add milk and broth. continue to cook and stir until its bubbly ( you may need to increase heat to achieve bubbles as needed)
- stir in shredded chicken and thawed mixed veggies (as much as desired for both). continue to stir until sauce is thickened. remove from heat. 
- pour into bottom pie crust. top with second crust and seal the edges. 
- cut slits into top to permit airflow
- bake 25-35 minutes (if edges begin to brown too much cover with foil after 15 minutes of cooking)
- let stand for 5-10 minutes before serving

enjoy!