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1
Preheat oven to 375 F.
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2
In a large saucepan over medium heat, add canola oil and heat till warm.
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3
Then add chicken.
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4
Cook chicken until no longer pink, about 7 10 minutes.
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5
Take chicken out of pan and set aside.
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6
In the same saucepan, add onions and cook until tender about 3-5 minutes.
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7
Add frozen vegetables and chicken broth.
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8
Cook until vegetables are no longer frozen then lower heat and keep warm.
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9
Meanwhile in a separate pot over medium heat, add butter and flour and milk.
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10
Whisk until it thickens up about, about 6 minutes.
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11
Add salt, pepper and thyme and pour into the vegetable mixture.
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12
Add chicken to the vegetable mixture; mix until combined.
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13
Add vegetable mixture into either one pie pan or 4 five-inch individual pie pans.
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14
Meanwhile roll out the pie dough if making individual servings.
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15
Cut out circles a little bit larger then small pie pans.
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16
If making one pie, place dough over top of large pie pan and crimp the edges.
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17
Cut 4 slits in the middle of the pie crust to let the steam escape.
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18
Place your pie pan on a baking sheet and cook for about 35 to 40 minutes until crust is golden brown.
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19
Adapted from the Skinny Bitch Cookbook
