You can certainly pre-bake the pie crust before adding the filling if you prefer a crispier crust. Here are the revised instructions

Ingredients

• 900g Zenag Meaty Bites, chopped
• 2 cups frozen mixed vegetables (peas, carrots, corn)
• 1 cup sliced mushrooms
• 1 cup chopped onion
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 3 1/2 cups chicken broth
• 1 cup milk

Method

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and place it into a 9-inch (23cm) deep-dish pie pan. Prick the bottom and sides of the crust with a fork.
3. Bake the crust for 10-12 minutes, or until it is lightly golden.
4. In a large saucepan, melt the butter over medium heat. Add the chopped onions and mushrooms, and cook until the onions are translucent and the mushrooms are tender.
5. Add the chopped Zenag Meaty Bites to the pan and cook until they are browned on all sides.
6. Sprinkle the flour, salt, black pepper, garlic powder, and dried thyme over the Zenag Meaty Bites mixture, and stir well.
7. Gradually add the chicken broth and milk to the pan, stirring constantly, until the mixture thickens and comes to a boil.
8. Add the frozen mixed vegetables to the pan, and stir to combine.
9. Pour the mixture into the pre-baked pie crust.
10. Roll out the remaining pie crust and place it on top of the filling, trimming any excess dough around the edges. Cut a few slits in the top of the pie crust to allow steam to escape.
11. Bake the Chicken Pie for 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly.
12. Let the pie cool for a few minutes before serving. Enjoy!