CHICKEN POT PIE BAKE

Instructions:

Preparing the Filling:

1. Cook the Chicken:
   • Preheat the oven to 375°F (190°C).
   • Season the chicken breasts with salt and pepper.
   • Bake the chicken for 20-25 minutes or until fully cooked. Allow it to cool, then shred the chicken using two forks.
2. Prepare the Vegetables:
   • If using frozen mixed vegetables, thaw them according to the package instructions. Alternatively, you can use fresh vegetables by chopping them into bite-sized pieces.
3. Make the Filling:
   • In a large skillet, melt the butter over medium heat.
   • Stir in the flour and cook for 1-2 minutes to create a roux.
   • Add salt, pepper, thyme, garlic powder, and onion powder. Mix well.
   • Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens.
4. Combine Ingredients:
   • Add the shredded chicken and mixed vegetables to the skillet. Mix until the chicken and vegetables are evenly coated with the creamy sauce.
   • Simmer for 5-7 minutes, allowing the flavors to meld. Adjust seasonings if necessary.

Assembling the Pot Pie:

1. Prepare the Crust:
   • Roll out one sheet of pie crust and line the bottom of a greased 9×13-inch baking dish.
   • Pour the chicken and vegetable mixture evenly over the crust.
2. Top with Another Crust:
   • Roll out the second sheet of pie crust and place it over the filling. Press the edges to seal and trim any excess crust.
3. Ventilation:
   • Cut slits on the top crust to allow steam to escape during baking. You can create a decorative pattern if desired.
4. Egg Wash:
   • Beat the egg and brush it over the top crust for a golden finish.