Chicken pot pie

About 3 chicken breasts cooked and cubed (boneless-skinless)
1/2 bag frozen veggies
1/2 cup shredded frozen hash browns
1/3 cup butter
1/2 onion (chopped)
1/3 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. poultry seasoning
1 3/4 cup chicken broth
2/3 cup milk
2 refrigerated pie crusts (room temperature)

Preheat oven to 425. In saucepan, combine chicken and veggies, add water to cover and boil for 15 minutes. Remove from heat and drain, set aside. Over medium heat cook onion and hash browns in butter until soft. Stir in flour and seasonings. Slowly stir in chicken broth and milk. Simmer on medium heat, stirring constantly until thick. Remove from heat, set aside.

Line bottom of 9 inch pie pan with one crust, pressing into the bottom and sides. Place chicken and veggies into the bottom crust. Pour liquid mixture over the top. Cover with top crust and seal edges (this can be done any way your comfortable with). Cut 3-4 steam vents in top crust and bake 30-35 minutes. Check after 20 minutes to make sure your crust edges aren't burning. If they are, you can place a strip of foil around the edges to stop it from becoming too brown.