Preheat oven to 375 degrees.
In a large skillet or large pot over medium high heat, bring 1 TBS oil and 1 TBS butter to a sizzle. Place chicken r& onion into skillet and season with salt & pepper. Cook until chicken is no longer pink on the inside.
Add in 3 TBS butter, flour, garlic, poultry seasoning, and parsley. Mix well and cook for 1 minute. Stir in chicken broth, frozen vegetables and heavy cream/milk Bring to a boil. Lower heat and let simmer for 5 minutes until thickened. Turn off heat and let sit.
Place one pie crust into a 9 inch deep dish pie plate pressing into sides. Add pot pie mixture and smooth out. Place 2nd pie crust onto mixture and press edges into the 1st pie crust edges to seal pie together. Us a fork to crimp edges closed.
Baste top pie crust with the egg wash lightly. Cut slits in the center of top pie crust to vent.
Bake for 30-35 minutes on the lower rack of oven until pie crust is golden brown. Allow to cool for 10 minutes before serving.
I’m making this tommorow I let know how it come
Thank you for the recipe.