Ingredients:
For the filling:
2 cups cooked, shredded chicken
1 cup frozen peas and carrots, thawed
1/2 cup frozen corn, thawed
1/2 cup diced potatoes, cooked
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 3/4 cups chicken broth
2/3 cup milk
For the crust:
2 packages refrigerated pie crusts (4 crusts total)
1 egg, beaten (for egg wash)
Instructions:
Preheat the oven:
Set your oven to 425°F (220°C).
Prepare the filling:
In a large saucepan, melt the butter over medium heat.
Stir in the flour, salt, black pepper, onion powder, and garlic powder until well combined.
Gradually whisk in the chicken broth and milk. Cook, stirring constantly, until the mixture thickens and begins to boil.
Reduce the heat and simmer for an additional minute.
Stir in the cooked chicken, peas, carrots, corn, and diced potatoes. Remove from heat.
Prepare the crusts:
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