Homemade Chicken Pot Pie

2 pounds chicken breasts or 2 cans of canned chicken
¼ cup butter
½ cup green onions, finely chopped
3 tbsp. flour
½ tsp. dried oregano or thyme
1 ½ cups chicken broth
½ cup heavy cream
1 bag frozen peas and carrots (16-20 ounces)
½ teaspoon salt
¼ tsp pepper
2 ready-made piecrusts
1 egg yolk, beaten or 1/4 cup butter, melted

Cook chicken and shred. Melt butter in pot. Add onions, and cook, stirring, for three minutes. Whisk in flour and thyme or oregano, cook for 2 minutes. Add broth and cream; whisk until thickened, about three or four minutes longer. Remove from heat; stir in shredded chicken, frozen vegetables, and salt and pepper.
Pre-heat oven to 425 degrees. Fit 1 crust into a 9-inch pie pan. Spoon in the prepared filling.
With a fluted pastry wheel, cut the remaining crust into twelve ½-inch-wide strips. Arrange 6 strips in the same direction on top of pie, twisting dough. Arrange the remaining strips crosswise on the top. Fold the edges under.
Brush the pastry with the beaten egg yolk or melted butter; place the pie on a baking sheet. Bake the pie until crust is golden, about thirty minutes. Let stand for ten minutes before serving.


I have a picky husband and a picky daughter. They both love this and gobble it up! It is definitely more time consuming and it's not an easy fix, but totally worth a little bit of time.
This recipe came from the mail as well! It's funny how good some of those recipes can taste!