What's For Dinner? Chicken Pot Pie

Now that the Fall weather is finally creeping in, I find Chicken Pot Pie to be the quintessential comfort food. This is an easy recipe given to me by my mother-in-law!

Crust:

2 pack of Pillsbury Pie Dough

Filling:

1/3 cup butter, 1/3 cup chopped onion, 1/3 cup all-purpose flour, 1/2 tsp salt,1/4 tsp pepper, 1 1/2 cups chicken broth, 2/3 cup milk, 2 1/2 cup shredded chicken (I use rotisserie), 2 cups frozen veggies. 

Heat oven to 425 degrees, meanwhile lay out one pie crust in a pie dish;

Melt butter in a large skillet over medium heat;

Once melted add onion & cook until translucent;

Add flour, salt and pepper (to make a roux), cook for 2 minutes to get the starchy flavor out;

Gradually stir in broth and milk (and I mean gradual! it will be lumpy at first but should smooth out if you add the liquid slow. Keep stirring) Bring to a bubble until thickened

Add chicken and frozen veggies (yes frozen is fine);

Remove from stove and pour into pie crust; 

Roll out the other crust on top, pinch the outer edges, and pierce the top with a knife;

Bake at 425 degrees for 30-40 minutes until browned!

Mixture should be thick and smooth after you add the broth/milk

Seal the 2 doughs together then pinch (decorate) the edges