Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan or prepare your own crusts.
Melt butter in medium saucepan over medium heat. Add onion; cook and stir 2 minutes or until tender. Add flour, salt, and pepper; stir until well blended.
Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well.
Remove from heat. Spoon chicken mixture into crust-lined pie pan. Top with second crust and seal edges.
Cut slits in several places in top crust. Bake at 425°F for 30-40 minutes or until crust is golden brown. Cover edge of crust with strips of foil during last 15-20 minutes of baking if necessary to prevent excessive browning. Let stand 5 minutes before serving.
Gluten-free versionMaking this recipe gluten-free is easier than it seems:
Gluten-free pie crusts can be found in the freezer section of many grocery stores (or you can make your own).
Use GF all-purpose flour or cornstarch to thicken the filling. If you use cornstarch to thicken the filling, mix equal parts cornstarch and room temperature broth (do not use heated broth). I usually mix it in a small glass jar with a lid (like an old pimiento jar) and shake it well until the consistency is uniform. Add the mixture to the sauce and heat until thickened, stirring regularly.
Be sure your chicken broth is gluten-free.
Vegetarian versionFor a vegetarian pot pie, use vegetable broth instead of chicken broth and substitute cannellini beans for the chicken.NotesYou may have extra filling leftover. I save mine and use it for extra on the side with leftovers since the filling thickens with time.