Melt butter in a large pan over medium heat. Add chopped onion and cook until soft and fragrant. Stir gently and let the onion turn slightly golden for better flavor.

Add flour into the pan and stir well. Cook for one minute to remove the raw taste. Slowly pour in chicken broth and milk while whisking. Keep stirring until the mixture becomes thick and creamy.

This same technique of building a rich, velvety sauce from scratch is what makes this creamy beef stroganoff another weeknight favorite worth trying.

Add shredded chicken and mixed vegetables into the creamy sauce. Stir everything together until well combined. Let it cook for a few minutes so the flavors blend nicely.

Using rotisserie chicken here is a great shortcut — it is the same time-saving trick that works beautifully in this hearty chicken spaghetti bake.

Add salt, black pepper, garlic powder and thyme into the mixture. Stir well and taste to adjust seasoning if needed. The filling should feel rich, creamy and well balanced.

Place the bottom pie crust into a baking dish. Press it gently to fit the shape. Pour the warm chicken filling into the crust and spread it evenly.

Place the top crust over the filling and seal the edges. Cut small slits on top to release steam. Bake in a preheated oven at 180°C for 30 to 35 minutes until golden brown.

Melt butter in a large pan over medium heat. Add chopped onion and cook until soft and fragrant. Stir gently and let the onion turn slightly golden for better flavor.

Add flour into the pan and stir well. Cook for one minute to remove the raw taste. Slowly pour in chicken broth and milk while whisking. Keep stirring until the mixture becomes thick and creamy.

This same technique of building a rich, velvety sauce from scratch is what makes this creamy beef stroganoff another weeknight favorite worth trying.

Add shredded chicken and mixed vegetables into the creamy sauce. Stir everything together until well combined. Let it cook for a few minutes so the flavors blend nicely.

Using rotisserie chicken here is a great shortcut — it is the same time-saving trick that works beautifully in this hearty chicken spaghetti bake.

Add salt, black pepper, garlic powder and thyme into the mixture. Stir well and taste to adjust seasoning if needed. The filling should feel rich, creamy and well balanced.

Place the bottom pie crust into a baking dish. Press it gently to fit the shape. Pour the warm chicken filling into the crust and spread it evenly.

Place the top crust over the filling and seal the edges. Cut small slits on top to release steam. Bake in a preheated oven at 180°C for 30 to 35 minutes until golden brown.