Preheat oven to 425°

Prep pie crust via package instructions

Prep Chicken/Turkey to your liking. I baked my chicken breasts for 25 minutes at 425° then shredded them into bite size pieces

Melt butter over medium heat. Add onion and cook for 2 minutes, stirring frequently until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, stirring until bubbly and thickened.

Stir in chicken and vegetables, cook until desired filling consistency forms.

Remove from heat. Spoon filling into crust. Top with second crust. Seal edge and flute. Cut slits in several places in top crust. Apply egg wash on top crust if desired.

Bake for 30-40 minutes or until crust is golden brown. During last 15-20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Remove from oven and let sit for 10 minutes

(Optional) Garnish with fresh dill