If your chicken isn't already cooked and shredded, cook it using your preferred method — boiling, roasting, or using a rotisserie chicken works well. Once cooked, shred the chicken into bite-sized pieces and set aside. I find that using rotisserie chicken is a real timesaver and gives the filling extra flavor.

Preheat the oven to 425°F (220°C). Take your pie dough out of the refrigerator and let it come to room temperature if needed. Gently press one of the pie crusts into a 9-inch pie plate, making sure it covers the bottom and sides evenly. Set this prepared crust aside for the filling.

Melt the unsalted butter in a medium saucepan over medium heat. Add the diced onion (or dried onion) and cook, stirring frequently, for about 2 minutes until it becomes soft and translucent. Sprinkle in the flour, salt, black pepper, and poultry blend seasoning. Cook this mixture for 1-2 minutes, stirring constantly, until a thick roux forms.

Gradually whisk in the chicken broth and milk, making sure to stir constantly to prevent lumps. Continue cooking the mixture, stirring often, until it thickens and begins to bubble. Once the sauce is thick, stir in the shredded chicken (from Step 1) and thawed mixed vegetables. Remove the saucepan from the heat. Sometimes I add a pinch more salt or pepper at this stage to make sure the flavor really stands out.

Pour the hot filling from the saucepan into the prepared pie crust (from Step 2), spreading it evenly. Place the second pie crust on top, sealing the edges by pinching or crimping them together. Cut several slits in the top crust to allow steam to escape during baking.

Transfer the assembled pot pie to the preheated oven and bake for 30-40 minutes, or until the crust is a deep golden brown. To prevent the edges from burning, cover them with strips of foil during the last 15-20 minutes of baking. Let the pie stand for about 5 minutes before slicing and serving — this helps the filling set up nicely.