Here’s a step-by-step recipe for Chicken Pot Pie with descriptions for corresponding images you might want to use. If you’d like, I can also generate some images to go along with the recipe.

Ingredients

• For the filling:
  • 2 cups cooked chicken (shredded or diced)
  • 2 cups mixed vegetables (peas, carrots, and corn)
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
• For the crust:
  • 2 sheets of store-bought pie crust or homemade pie doug
  • 

Instructions

1. Prepare the Filling

1. Melt butter in a saucepan over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
2. 
3. Gradually whisk in chicken broth and milk until smooth. Cook until the mixture thickens (about 5 minutes).
4. Season with salt, pepper, onion powder, garlic powder, thyme, and parsley.
5. Add cooked chicken and mixed vegetables. Stir well and remove from heat.
   

2. Assemble the Pie

1. Preheat the oven to 425°F (220°C).
2. Place one sheet of pie crust in a 9-inch pie dish. Trim the edges if needed.
   (Image: Unbaked pie crust placed in a pie dish.)
3. Pour the chicken and vegetable filling into the crust. Spread it evenly.
   (Image: Filling being poured into the pie crust.)
4. Cover with the second sheet of pie crust. Trim excess, seal the edges, and cut small slits on top for ventilation

3. Bake

1. Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown.
2. Let the pie cool for 5-10 minutes before serving.
3. 

Tips

• For a glossy crust, brush the top with a beaten egg before baking.
• Use rotisserie chicken for convenience.