Let the pie crusts reach room temperature by placing them on your counter for a quarter of an hour after removing their outer packaging. Preheat your oven to 425°F.

Lay one pie crust into a 9-inch glass pie dish without greasing it. Press it firmly against the sides and bottom, allowing any extra to hang over the edges.

In a 2-quart saucepan, warm vegetable oil over medium heat. Add chopped onion and cook for 2 minutes, stirring regularly, until softened.

Mix in flour, salt, and pepper until the mixture is smooth.

Slowly incorporate the chicken broth and milk, stirring consistently until the mixture is bubbly and thickened.

Add the shredded chicken and thawed mixed vegetables, stirring until everything is well combined. Remove from heat.

Transfer the chicken mixture into the pie dish lined with the crust.

Place the second pie crust over the chicken mixture. Tuck the extra top crust under the edge of the bottom crust, pressing to seal and form a thick edge.

To create a decorative edge, pinch the crust with your thumb and index finger spaced about an inch apart on the outside edge while using your other thumb to press outward, forming a scalloped pattern.

Cut several small slits or shapes into the top crust using a small knife to allow steam to escape during baking.

Bake for 15 minutes. Then cover the edges of the crust with foil to prevent over-browning.

Continue baking for an additional 15 to 25 minutes or until the top crust is golden and the filling reaches at least 165°F. Allow the pie to rest for 5 minutes before serving.