Homemade Chicken Pot Pie made with all butter pie crusts, tender chicken thighs, a creamy sauce and tons of veggies is the best easy chicken pot pie recipe!
Using a heavy bottom pot or dutch oven, heat oil over medium high heat. Cook chicken until golden brown, about 5 minutes on each side. Remove from pan and set aside on plate. Once chicken cools a bit, shred the meat.
Add onion to dutch oven. While the onions cook and release moisture, scrape the bottom of the pan to release any of the chicken that stuck.
Add butter and flour. Stir and allow to cook for several minutes until fragrant.
Stir in chicken broth and milk. Allow to come to a boil and stir well until the gravy thickens. Add shredded chicken and frozen vegetables and allow to cook in gravy just until vegetables are no longer cold. Add salt and pepper, to taste.
Line a nine inch pie pan with your first crust. Add the chicken filling as full as you can.
Add the top crust and pinch the edges together. Cut a few slits in top crust to allow steam to escape.
Cook in preheated 425 degree F oven for 15 minutes, then reduce the heat to 375 degrees F and continue cooking until the crust is golden brown, about 30 more minutes.
Notes
Pie crust recipe: https://selfproclaimedfoodie.com/not-your-mamas-all-butter-pie-crust/