Step 1

Cook and shred your chicken.

Step 2

Preheat the oven to 425° F. Press one of the pie crusts into a 9" pie plate and set aside.

Step 3

In a medium saucepan, over medium heat, melt the butter. Once melted, add in the chopped onion and cook for about 2 minutes, stirring often, until they're tender.

Step 4

Whisk in the flour and salt, pepper, & poultry seasoning. It will get thick.

Step 5

Gradually add in the milk and broth, while stirring, and continue to cook until it gets thick and bubbly.

Step 6

Stir in the shredded chicken and mixed veggies then remove from the heat.

Step 7

Pour the mixture into your prepared crust and top with the second crust. Seal the edges and cut several slits into the top.

Step 8

Bake for 30-40 minutes, or until the crust is golden brown. During the last 15-20 minutes of baking, cover the crust edges with strips of tin foil to prevent them from burning.

Step 9

Let the pie stand for about 5 minutes before slicing it.