Chicken Pot Pie

Preheat oven to 425 degrees F.

Remove frozen veggies from freezer and set on counter to allow them to slightly thaw. Put one of the crusts into a deep pie pan. Prick a few holes in the bottom pie crust with fork and bake 6 to 7 minutes. Remove from oven and set aside.

Dice chicken and potato into bite sized cubes. Place in a pot and cover with chicken broth. Simmer for 15 minutes until both potatoes and chicken are cooked. Remove from heat and remove chicken and potatoes from broth. Reserve 1 3/4 cups chicken broth to make filling.

In a saucepan cook butter and onions over medium heat for about 7 minutes until onions are soft and translucent. Stir in flour, salt and pepper. Slowly stir in milk and chicken broth (the reserved 1 3/4 cups from earlier). Simmer over medium low heat until thick. Remove from heat and stir in chicken, potato and mixed veggies. (If needed, you can add some additional chicken broth or milk to thin the filling to desired consistency.)

Place chicken mixture into the bottom crust. Cover with top crust, seal edges and trim away excess crust. Make several slits in top crust to allow steam to escape.

Bake in the preheated oven for 25 to 30 minutes until crust is golden brown and filling is bubbly. Cool 10 minutes before serving.