Classic Chicken Pot Pie

<p>Bring crusts to room temperature by removing outer package and placing on your counter for 15 minutes. Heat oven to 425°F.</p>

<p>Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom, allowing any extra crust to hang over the edge.</p>

<p>In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. </p>

<p>Stir in flour, salt, and pepper until well blended.</p>

<p>Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.</p>

<p>Stir in chicken and mixed vegetables until thoroughly combined. Remove from heat.</p>

<p>Spoon chicken mixture into crust-lined pie plate.</p>

<p>Place second crust over the chicken mixture. Fold excess top crust under the edge of the bottom crust, pressing edges together to seal and create a thick rim.</p>

<p>Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the outside edge. With your other thumb, push the pastry toward the outside to form a scalloped edge.</p>

<p>With a small knife, cut slits or shapes in several places in top crust to allow steam to escape while baking.</p>

<p>Bake 15 minutes. Then cover edge of crust with foil to prevent excessive browning.</p>

<p>Bake an additional 15 to 25 minutes or until the top crust is golden brown and filling is at least 165°F. Let stand 5 minutes before serving.</p>