Lay out and measure all of your ingredients

Pre heat the oven to 425 degrees

After rinsing the chicken breasts, fillet the chicken into thin slices, season with salt and pepper and cook on medium heat.

Cut the grilled chicken into thin pieces

In a small pot, add peas and carrots. Add water to cover (approx 2 cups) and boil on medium heat for 6-8 mins or until cooked.

In a sauce pan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Add the chicken, peas and carrots in bottom pie crust.

Pour sauce over the chicken, peas and carrots and mix.

Cover with the second pie crust and seal the edges. Make sure you add slits on the top of pie crust to allow steam to escape.

Place the pot pie in the oven and bake for 30-35 minutes or until pastry is golden brown and filling is bubbly.

Cool for 10 mins. before serving... then Enjoy!