Homemade Chicken Pot Pie

Preheat the oven to 425 degrees F (220 degrees C).

Place 1 pie crust in a 9-inch pie plate. Poke several holes in bottom of crust.

Bake in the preheated oven for 5 minutes. Remove and set aside to cool.

Heat oil in a medium skillet over medium-high heat. Season both sides of chicken breasts with rosemary, parsley, salt, and pepper. Add chicken to the skillet and saute until golden brown, 2 to 4 minutes per side.

Reduce heat to medium-low and add 2/3 cup chicken broth. Simmer, until chicken is just cooked and juices run clear, 10 to 15 minutes. Transfer chicken to a plate to rest, about 15 minutes. Reserve pan drippings.

Meanwhile, melt butter in a large skillet over medium heat. Add pan drippings and garlic. Saute until garlic is fragrant, about 30 seconds. Add onion, salt, and pepper and cook until onion is translucent, about 5 minutes. Whisk in flour until mixture thickens.

Add 1 3/4 cups chicken broth and milk gradually while whisking constantly. Remove from heat once mixture begins to thicken.

Cut chicken into bite-sized pieces. Fold in with thawed vegetables and broth mixture until combined. Pour into pre-baked pie crust. Cut slits in remaining pie crust and place it on top of pie, crimping edges to seal. Decorate with tongs or a fork, if desired.

Bake until crust is golden brown, 30 to 40 minutes. Check edges halfway through baking time and cover with aluminum foil if they start to brown too much.