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1
Preheat oven to 425 degrees F.
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2
Remove frozen veggies from freezer and set on counter to allow them to slightly thaw.
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3
Put one of the crusts into a deep pie pan.
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4
Prick a few holes in the bottom pie crust with fork and bake 6 to 7 minutes.
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5
Remove from oven and set aside.
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6
Dice chicken and potato into bite sized cubes.
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7
Place in a pot and cover with chicken broth.
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8
Simmer for 15 minutes until both potatoes and chicken are cooked.
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9
Remove from heat and remove chicken and potatoes from broth.
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10
Reserve 1 3/4 cups chicken broth to make filling.
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11
In a saucepan cook butter and onions over medium heat for about 7 minutes until onions are soft and translucent.
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12
Stir in flour, salt and pepper.
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13
Slowly stir in milk and chicken broth (the reserved 1 3/4 cups from earlier).
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14
Simmer over medium low heat until thick.
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15
Remove from heat and stir in chicken, potato and mixed veggies.
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16
(If needed, you can add some additional chicken broth or milk to thin the filling to desired consistency.)
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17
Place chicken mixture into the bottom crust.
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18
Cover with top crust, seal edges and trim away excess crust.
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19
Make several slits in top crust to allow steam to escape.
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20
Bake in the preheated oven for 25 to 30 minutes until crust is golden brown and filling is bubbly.
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21
Cool 10 minutes before serving.
