Comforting Easy Chicken Pot Pie

Comforting Easy Chicken Pot Pie

Ingredients

1 lb boneless, skinless chicken breasts, cubed
1 cup frozen peas and carrots
1 cup frozen corn
1/2 cup chopped celery
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 3/4 cups chicken broth
2/3 cup milk
1 package (14.1 oz) refrigerated pie crusts (2 crusts)

Instructions

Preheat your oven to 425°F (220°C).
In a large saucepan, melt the butter over medium heat. Add the cubed chicken, peas and carrots, corn, and celery. Cook until the chicken is no longer pink and the vegetables are tender, about 5-7 minutes.
Stir in the flour, salt, black pepper, onion powder, and garlic powder until well combined. Gradually stir in the chicken broth and milk, cooking and stirring until the mixture begins to thicken and bubble.
Remove from heat and set aside.
Roll out one pie crust and fit it into a 9-inch pie dish. Pour the chicken mixture into the crust.
Roll out the second pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, cover them with aluminum foil.
Let the pot pie cool for 5-10 minutes before serving.