A comforting and hearty chicken pot pie with a flaky double crust, perfect for family dinners.
Melt the butter in a saucepan over medium heat.
Use a wooden spoon to prevent scratching your pan.
Add the chopped onion, salt, and pepper, and cook until the onion is soft.
Stir frequently to avoid burning the onion.
Stir in the flour and cook until the mixture is bubbly.
Cooking the flour removes its raw taste.
Gradually whisk in the chicken broth and milk, and cook until the sauce thickens.
Whisk constantly to achieve a smooth sauce.
Add the chicken and mixed vegetables to the sauce, stirring to combine.
Ensure the filling is evenly mixed for consistent flavor.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking.
Line a pie plate with one of the pie crusts.
Press the crust gently to fit the plate.
Pour the filling into the crust-lined pie plate.
Spread the filling evenly for a uniform pie.
Cover with the second pie crust, seal the edges, and cut slits in the top to vent.
Crimp the edges for a decorative touch.
Bake in the preheated oven until the crust is golden brown, about 30-35 minutes.
Check the pie halfway through to ensure even browning.
Let the pie cool for 5 minutes before serving.
Cooling allows the filling to set for easier slicing.
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