Chicken Pot Pie (Amy Knowlton's recipe)

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1 cup frozen corn
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken broth
1 cup milk
1 can cream of chicken soup
2 (9 inch) unbaked pie crusts

• Preheat oven to 425 degrees F
• Cube chicken, season, and lightly grill in a skillet (don't cook through)
  
• In a saucepan, combine chicken, carrots, peas, and corn. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk, then add cream of chicken soup.  Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken/veggie mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 15 to 20 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.