Classic Chicken Pot Pie

Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch pie pan with a Pie Crust (1) .

Cut the 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) and the Yellow Onion (1) . Cook for 30 seconds then add the Dried Thyme (1/2 tsp) , Dried Rosemary (1/2 tsp) , Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) . Cook until onions are beginning to soften, 5-6 minutes.

Add All-Purpose Flour (1/2 cup) and stir until it evenly coats the onion, then add Milk (1 1/2 cups) and Chicken Broth (1 cup) and stir until thickened.

Stir in the chicken and Frozen Mixed Vegetables (1 bag) . Remove from heat.

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 Egg (1) . Bake for 30-40 minutes in the preheated oven. If the top gets too dark, cover with foil.