Homemade Chicken Pot Pie

Ingredients

• refrigerated 9-inch pie crusts, at room temperature, divided
• boneless, skinless chicken breasts, pound ed thin
• tablespoon sminced fresh rosemary
• tablespoon sminced fresh parsley
• salt and ground black pepper to taste
• tablespoon olive oil, or as needed
• 2/3 cup chicken broth
• 1/3 cup butter
• clove garlic, minced
• 1/3 medium onion, diced
• ⁄3 cup all-purpose flour
• 3/4 cup schicken broth
• 2/3 cup milk
• (8 ounce) packagefrozen mixed vegetables, thawed
• aluminum foil

Instructions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Place 1 pie crust in a 9 inch pie plate. Poke several holes in bottom of crust.
3. Bake in the preheated oven for 5 minutes. Set aside to cool.
4. Season both sides chicken breasts with rosemary, parsley, salt, and black pepper. Heat oil in a large skillet over medium high heat. Add chicken to the skillet; cook until golden brown, 2 to 4 minutes per side.
5. Reduce heat to medium low. Add ⅔ cup chicken broth; simmer until chicken is just cooked and juices run clear, 10 to 15 minutes. Transfer chicken to a plate; rest, about 15 minutes. Reserve drippings in the skillet.
6. Melt butter in drippings in the skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add onion, salt, and black pepper; cook until translucent, about 5 minutes. Whisk in flour until mixture thickens.
7. Gradually add 1 ¾ cups chicken broth and milk, while whisking constantly, until mixture begins to thicken; remove from heat.
8. Cut chicken into bite sized pieces; stir into broth mixture along with thawed vegetables until combined. Transfer to the par baked pie crust. Place remaining pie crust on top of pie; cut slits into top crust. Crimp edges to seal; decorate with tongs or a fork, if desired.
9. Bake until crust is golden brown, 30 to 40 minutes. Check edges halfway through baking time; cover with aluminum foil if browning too much.