We love chicken pot pie at our house. This recipe is a favorite of my husbands and it's not extremely difficult to make. You can use ready made pie crusts or you can make your own, if you prefer. I use my Fool-Proof Pie Crust recipe and it works beautifully. Either way, I'm sure that you'll enjoy this wonderful pot pie.
Place chicken breasts in dutch oven and cover with water, add about 1 teaspoon salt and bring to a boil. Cover and simmer about 20 minutes or until chicken is done. Remove chicken pieces from water and cool. When cool, dice chicken and set aside.
Preheat oven to 425 degrees. In a sauce pan, add onion and butter and cook until onion is transluscent and soft. Add flour, salt and pepper and mix well. Slowly whisk in chicken broth and milk. When mixed well, add chicken soup and bring to boil, remove from heat.
Place pie crust into a deep-dish 9" pan or a 9 x 13 baking dish. Layer chicken and mixed vegetables. Pour hot chicken soup mixture over chicken mixture and cover with top crust. Pour additional melted butter over crust, if desired. Put slits in top of crust to allow steam to escape.
Bake for 30 to 35 minutes or until crust is golden and filling is bubbly.