A comforting and hearty chicken and vegetable pie with a flaky crust, perfect for family dinners.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crisp crust.
Place one pie crust into a 9-inch pie pan, pressing it gently to fit.
Ensure there are no air bubbles under the crust for an even base.
In a saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 2 minutes.
Stir frequently to prevent the onion from browning too much.
Stir in the flour, salt, and pepper until the mixture is smooth. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens and bubbles.
Use a whisk to ensure a lump-free sauce.
Add the cooked chicken and mixed vegetables to the sauce, stirring to combine. Remove from heat.
Taste the filling and adjust seasoning if necessary.
Pour the filling into the prepared pie crust. Cover with the second crust, sealing the edges and cutting slits in the top to allow steam to escape.
Use a fork to crimp the edges for a decorative touch.
Bake the pie in the preheated oven for 30-40 minutes, covering the edges with foil during the last 15 minutes to prevent over-browning.
Check the pie occasionally to ensure the crust is evenly browned.
Let the pie cool for 5 minutes before serving.
Cooling allows the filling to set, making it easier to slice.
