1. 1

   Step 1

   Preheat your oven to 400°F (200°C).

2. 2

   Step 2

   Cut 2/3 lb boneless, skinless chicken breast into bite-sized cubes.

3. 3

   Step 3

   Heat 1 tbsp cooking oil in a large skillet over medium-high heat.

4. 4

   Step 4

   Add the cubed chicken to the skillet and cook until browned on all sides.

5. 5

   Step 5

   Remove the cooked chicken from the skillet and set aside.

6. 6

   Step 6

   In the same skillet, melt 4 tbsp butter over medium heat.

7. 7

   Step 7

   Add 1 diced yellow onion to the butter and sauté until softened.

8. 8

   Step 8

   Stir in 4 tbsp flour and cook for 1 minute to create a roux.

   Timer 1 min
9. 9

   Step 9

   Gradually whisk in 1 cup chicken broth and 1/2 cup whole milk until smooth.

10. 10

    Step 10

    Season with 1/4 tsp dried thyme, 1/4 tsp rubbed sage, 1/4 tsp black pepper, and 3/4 tsp salt.

11. 11

    Step 11

    Simmer the sauce until it thickens, about 3 minutes.

    Timer 3 min
12. 12

    Step 12

    Stir the cooked chicken and 12 oz frozen mixed vegetables into the sauce.

13. 13

    Step 13

    Line a pie dish with one sheet of the double pie crust.

14. 14

    Step 14

    Pour the chicken and vegetable mixture into the crust-lined dish.

15. 15

    Step 15

    Place the second pie crust on top and crimp the edges to seal.

16. 16

    Step 16

    Cut a few slits in the top crust to allow steam to escape.

17. 17

    Step 17

    Whisk 1 egg and brush it over the top crust for a golden finish.

18. 18

    Step 18

    Bake in the preheated oven for 30 minutes until the crust is golden brown.

    Timer 30 min
19. 19

    Step 19

    Let the pie cool for 10 minutes before serving.

    Timer 10 min

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