Step by step

Method

10 steps

1. 1

   Heat the oven to 350°F. Cut 1 boneless, skinless chicken breast into ½-inch pieces and dice the onion.

2. 2

   Warm the oil in a deep skillet or Dutch oven over medium. Add the chicken and cook just until the center reaches 165°F, about 5–7 minutes. Transfer it to a bowl.

3. 3

   Add the onion and butter to the same pan. Cook about 5 minutes, stirring, until the onion turns soft and translucent.

4. 4

   Sprinkle in the flour and stir for 2 minutes, until the raw flour smell fades but it has not browned.

5. 5

   Pour in the broth and milk in small splashes, whisking across the bottom after each addition. Bring the gravy to a gentle simmer; it should thicken enough to leave a clear trail when you drag a spoon through it.

6. 6

   Return the chicken and its juices to the gravy. Stir in the thyme, sage, salt, and pepper.

7. 7

   Add the frozen vegetables and warm them for 3–4 minutes, just until the gravy starts to bubble again. Take the pan off the heat.

8. 8

   Fit the bottom crust into a 9-inch pie plate and prick it several times with a fork. Spoon in the filling, then lay on the top crust and crimp the edge. Brush with beaten egg if using and cut several vents in the top.

9. 9

   Bake 45–50 minutes, until the crust is deep golden and you can see the gravy bubbling through the vents. If the edge browns early, cover it with a strip of foil.

10. 10

    Cool the pie for at least 15 minutes before cutting so the gravy has time to settle.