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Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch pie pan with a
Pie Crust (1)
Boneless, Skinless Chicken Breasts (1 lb)
into 1/2-inch pieces.
Heat a large saucepan over medium-high heat. Add
Butter (1 Tbsp)
. Once melted, add the chicken and cook until no longer pink. Remove from the skillet.
Add the remaining
Butter (3 Tbsp)
Yellow Onion (1)
. Cook for 30 seconds then add the
Dried Thyme (1/2 tsp)
Dried Rosemary (1/2 tsp)
Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
. Cook until onions are beginning to soften, 5-6 minutes.
All-Purpose Flour (1/2 cup)
and stir until it evenly coats the onion, then add
Milk (1 1/2 cups)
Chicken Broth (1 cup)
and stir until thickened.
Stir in the chicken and
Frozen Mixed Vegetables (1 bag)
. Remove from heat.
Pour the mixture into the pie crust.
Top with the second piece of
Pie Crust (1)
, then tuck and flute the edges. Make slits in the top to release steam.
Brush with beaten
. Bake for 30-40 minutes in the preheated oven. If the top gets too dark, cover with foil.
Let stand for 15 minutes before serving.
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