First things first, preheat your oven to 425°F (220°C). Let’s get that oven nice and hot, so it perfectly bakes our pot pie.

In a large skillet, melt the butter over medium heat. Once it’s nice and bubbly, toss in the diced onions. Sauté them until they’re translucent, which typically takes about 5 minutes. This step adds layers of flavor to the filling.

Once your onions are soft, sprinkle the flour over them. Cook for about 1-2 minutes to form a roux. Stir constantly to avoid lumps. This creates the thick base for our filling.

Gradually whisk in the chicken broth and milk. Stir continuously to ensure it’s smooth. Bring the mixture to a gentle simmer; it should thicken up nicely after a few minutes. That aromatic blend of flavors should start filling your kitchen.

Now it’s time to add our seasoning. Stir in the garlic powder, poultry seasoning, thyme, salt, and pepper. Taste as you go, adjusting the seasonings to your preference. This is your creation, after all!

Add the shredded rotisserie chicken and thawed mixed vegetables into the filling. Give it a stir to combine everything. Let it simmer for an additional 2-3 minutes before removing it from the heat.

Roll out one pie crust into a 9-inch pie dish. Press it firmly into the dish, ensuring there are no gaps. Then, pour the chicken mixture into the crust.

Cover it with the second pie crust. Seal the edges by pinching them together. Before popping it in the oven, cut a few slits in the top crust. This lets steam escape and prevents a soggy pie.

Bake in your preheated oven for 30-35 minutes or until the crust is golden brown. Once it’s out of the oven, let it cool for a few minutes. Serve it warm and enjoy!