Recipe from Lisa@The Cutting Edge of Ordinary
4 pie crusts (Either 4 store bought- 2 tops and 2 bottoms or make your own)
3 pounds chicken breast, cooked and chopped (I used 3 extra large breasts* see note)
1/2 an onion, finely chopped (you can also use shallots like I did)
2/3 cup butter
2/3 cup flour
3 1/2 cups chicken broth
1 cup milk
3 cups frozen mixed vegetables, thawed
salt & pepper
1 egg, beaten
Add onions and the butter to a heavy bottomed pot and sauté about 3 minutes, just until they get a bit tender. Add in the flour and cook for a minute more just until the flour turns golden. Slowly add in chicken broth, whisking the whole time. Add in the milk whisk to combing. Continue cooking on medium heat, uncovered until sauce thickens. Stir this frequently so it doesn't stick to the bottom and burn.
When sauce has thickened, add chicken and mixed vegetables, and stir to combine. Salt and pepper to taste.
Now you can make this pie two ways. You can make 2 traditional pies in pie plates, or you can use a 9x13 and made one big pie. No matter which one you choose to make, put in your bottom crust then fill it with the filling and top it with another crust. Press the top and bottom pie crust together to seal them. I just fold mine over a bit. I like the rustic look. Cut slits in the top to let the steam escape. Brush the beaten egg over top of pot pie. I highly suggest you bake your pies on a baking sheet covered in foil or parchment in case there is any spillage. Bake in a 375* for 30 minutes. The crust should be golden at this point. Take the pie(s) out of the oven and cover with foil so they don't get burned. Return to oven for another 20-30 minutes (or until hot and bubbly). Let the pie sit for 15-20 minutes before cutting.
* To cook the chicken breasts I placed them on a parchment lined baking sheet. I drizzled some olive oil over then and added some Italian seasonings and baked for about 40 minutes, or until the juices run clear. Once cool enough to touch I diced them up for the pies!