Tender chicken and flavorful vegetables come together in a creamy gravy and sit between two buttery flaky crusts. True classic comfort food at its finest! Includes directions for turning this into a freezer meal.
In a large pot combine the chicken and frozen vegetables. Add the water and bring to a boil over medium-high heat. Boil until chicken is no longer pink on the outsides (about 3-4 minutes), remove from heat, drain, and set aside.
In a large skillet over medium heat, melt the butter. Add the onions and sauté until tender, about 5 minutes. Stir in the flour, salt, pepper, and oregano and mix until it forms a paste.
Add the chicken broth in two additions, stirring after each addition, until a thick gravy forms. Slowly add the milk and bring the mixture to a boil, stirring constantly, until it thickens. Remove from heat and set aside.
Add the chicken and vegetables to the gravy and mix well. Allow to cool at least 20 minutes4 while you prepare the crust.
Arrange a rack in the lower third of the oven, then preheat it to 375ºF (191ºC).
Roll out each pie crust, then prepare a pie plate with the bottom crust. Press the crust into the bottom of the pie plate, but do not crimp the edges yet. Set the top crust aside.
Spoon the filling evenly into the prepared pie plate, brush the rim of the bottom crust with a little water, then drape the top crust over the pie. Press down lightly to seal the crusts and trim off the excess pastry. Crimp the edges, then cut 3 slits in the top of the crust to allow for venting.
Place a pie crust on top of each pot pie and press the edges together to seal. Cut 2-3 slits in the top of each crust to allow venting while cooking.
Attach a pie shield or wrap the edges of the crust in foil, brush with egg wash (if using), then bake for 1 hour, removing the pie shield/foil about 15 minutes before pie is done baking, until the crust is golden brown. Allow to cool at least 20 minutes before serving. Store leftovers covered tightly in the refrigerator up to 5 days.
Make ahead: prepare pot pie through step 8, then wrap tightly in plastic wrap and foil and freeze for up to 3 months. Remove from freezer and bake frozen at 375ºF (191ºC) for 75 minutes.
Bake one/freeze one: this recipe doubles nicely so you can make one now and make one later with just one prep. You can either double the chicken and veggies or add 2 medium Russet potatoes in place of additional chicken and vegetables. To do this, cube the potatoes and boil them along with the chicken and veggies in step 1. Increase boiling time to 10 minutes. Continue with the recipe as written.
Chicken: use whatever kind of chicken you prefer. I like chicken tenderloin or chicken thighs. You can also use a rotisserie chicken. If using a rotisserie chicken or any pre-cooked chicken, do not add to step 1 and simply add to the vegetables in step 4.
Frozen vegetables: you can find this in the freezer section of your grocery store. I like to use a mix of corn, carrots, peas, lima beans, and green beans.
Egg wash: this is totally optional and purely for aesthetics. Adding an egg wash will give a golden shine to the crust, and leaving it unwashed will give you a matte look.
Filling: you can prepare the filling up to 1 day in advance. Store covered tightly in the refrigerator then proceed with step 5.