CHICKEN POT PIE BAKE

Instructions:

Preparing the Filling:
  1. Cook the Chicken:
    • Preheat the oven to 375°F (190°C).
    • Season the chicken breasts with salt and pepper.
    • Bake the chicken for 20-25 minutes or until fully cooked. Allow it to cool, then shred the chicken using two forks.
  2. Prepare the Vegetables:
    • If using frozen mixed vegetables, thaw them according to the package instructions. Alternatively, you can use fresh vegetables by chopping them into bite-sized pieces.
  3. Make the Filling:
    • In a large skillet, melt the butter over medium heat.
    • Stir in the flour and cook for 1-2 minutes to create a roux.
    • Add salt, pepper, thyme, garlic powder, and onion powder. Mix well.
    • Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens.
  4. Combine Ingredients:
    • Add the shredded chicken and mixed vegetables to the skillet. Mix until the chicken and vegetables are evenly coated with the creamy sauce.
    • Simmer for 5-7 minutes, allowing the flavors to meld. Adjust seasonings if necessary.
Assembling the Pot Pie:
  1. Prepare the Crust:
    • Roll out one sheet of pie crust and line the bottom of a greased 9×13-inch baking dish.
    • Pour the chicken and vegetable mixture evenly over the crust.
  2. Top with Another Crust:
    • Roll out the second sheet of pie crust and place it over the filling. Press the edges to seal and trim any excess crust.
  3. Ventilation:
    • Cut slits on the top crust to allow steam to escape during baking. You can create a decorative pattern if desired.
  4. Egg Wash:
    • Beat the egg and brush it over the top crust for a golden finish.

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