Instructions
To prepare chicken breast: Season chicken breasts with basil, salt, and black pepper. Place in a baking dish with a drizzle of olive oil and bake at 350°F for about 25-30 minutes, or until the internal temperature reaches 165°F. Allow to cool. Chop when cool enough to handle. Set aside.
Prepare pie crust using THIS RECIPE. Double the recipe. Then cover and refrigerate while preparing the filling.
Preheat oven to 375°F. Butter a 9″x13″ baking dish and set aside.
Melt butter in a stock pot over medium heat. Add onions and saute until they are translucent, about 3 minutes.
Add flour and stir to combine. Continue cooking about 2 more minutes to reheat the mixture.
Slowly add in chicken broth, about 1/4 cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.
Add milk and stir. Continue cooking on medium heat, uncovered until sauce thickens. You should be stirring frequently to make sure it doesn’t burn at the bottom.
When sauce is thickened to the consistency of a medium-thick gravy, add chicken, mixed vegetables, basil, garlic powder, and salt and pepper. Stir. Then remove from heat and set aside.
Roll out half the pie crust on a lightly floured surface, and lay it in a greased 9″x13″ baking dish. Pour in sauce mixture. Roll out the other half of the pie crust and lay it on top.
Trim off the excess pie dough. Press the top and bottom pie crust together (I use a fork for this part). Cut slits in the top to let heat and steam escape.
With a pastry brush, brush beaten egg over top of pot pie.
Bake in a 375°F oven for 30 minutes. Then cover and return to oven to cook for an additional 30-35 minutes, or until both crusts are golden and cooked through.
Remove from oven and allow to sit to firm for about 15-30 minutes before serving.

Instructions
To prepare chicken breast: Season chicken breasts with basil, salt, and black pepper. Place in a baking dish with a drizzle of olive oil and bake at 350°F for about 25-30 minutes, or until the internal temperature reaches 165°F. Allow to cool. Chop when cool enough to handle. Set aside.
Prepare pie crust using THIS RECIPE. Double the recipe. Then cover and refrigerate while preparing the filling.
Preheat oven to 375°F. Butter a 9″x13″ baking dish and set aside.
Melt butter in a stock pot over medium heat. Add onions and saute until they are translucent, about 3 minutes.
Add flour and stir to combine. Continue cooking about 2 more minutes to reheat the mixture.
Slowly add in chicken broth, about 1/4 cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.
Add milk and stir. Continue cooking on medium heat, uncovered until sauce thickens. You should be stirring frequently to make sure it doesn’t burn at the bottom.
When sauce is thickened to the consistency of a medium-thick gravy, add chicken, mixed vegetables, basil, garlic powder, and salt and pepper. Stir. Then remove from heat and set aside.
Roll out half the pie crust on a lightly floured surface, and lay it in a greased 9″x13″ baking dish. Pour in sauce mixture. Roll out the other half of the pie crust and lay it on top.
Trim off the excess pie dough. Press the top and bottom pie crust together (I use a fork for this part). Cut slits in the top to let heat and steam escape.
With a pastry brush, brush beaten egg over top of pot pie.
Bake in a 375°F oven for 30 minutes. Then cover and return to oven to cook for an additional 30-35 minutes, or until both crusts are golden and cooked through.
Remove from oven and allow to sit to firm for about 15-30 minutes before serving.