Homemade Chicken Pot Pie

This was our supper last night.  I had been craving it all day long.  The day was rainy and gloomy and this is one of my favorite comfort foods.  I'm pretty sure given a whole day to accomplish it, I could eat the entire thing!!  Yep, it's that good.  I'm going to start posting recipes in here so I can print them all up later.  With pictures.

Chicken Pot Pie

1 rotisserie chicken (you can get them cold in the grocery store deli now!) take the skin off and get as much meat as you can off it.
1 bag frozen mixed veggies
2 small potatoes, peeled and diced
5 T. butter
1 onion diced
1/3 cup all-purpose flour
1/2 tsp. kosher salt
1/4 black pepper
1/4 tsp. garlic powder
32 oz. carton chicken broth
2/3 cup milk
2 ready made pie crusts (I used pillsbury in the refrigerated section)


Preheat the oven to 425 degrees.

In a pot put the chicken broth, chicken, potatoes and frozen veggies.  Cover and boil for 15 minutes.  Remove from heat, drain (reserve 1 and 3/4 cup chicken broth for your filling).

Meantime, in a saucepan over medium heat, cook the onions in butter until soft and translucent.  Stir in the flour, salt, pepper, garlic powder.  Slowly stir in the chicken broth and milk.  simmer over medium heat until thick.  Remove from heat and combine with the chicken and veggie mix. Here you can add more chicken broth if you like depending on how runny or thick you want your filling to be. 

In a deep dish pie dish, put one pie crust along the bottom making sure there are no bubbles, add the pie filling.  Cover with the second pie crust, seal the edges.  Make several slits on the top to allow steam to escape. 
Bake in over for about 20-30 minutes (mine takes 20 in.) depending on your oven.  Or until the pie crust is golden brown and the filling is bubbly.  Cool for 10 minutes. 

And then fill your tummy to your hearts content!