Chicken Pot Pie

We live in New Jersey which is notorious for it's clusterfuck weather. It can easily be 90 degrees one day and 50 degrees the next, this was exactly what happened to us this weekend. We had the air conditioning on up until Friday and today I was bundled up in sweats and was debating turning on the heater. On top of the cooler temperatures it was raining all day, I clearly needed something to warm us up. This meal is an easy and delicious one but time consuming. It's completely worth the effort but don't try to rush it.



Ingredients

2 - 15 inch premade pie crust, room temperature
2-3 boneless, skinless chicken breasts, diced
8 oz of frozen mixed veggies
1 yellow onion, rough chopped
16 oz chicken broth
4 - 5 tbsp flour
3 tsp dried sage
2 tsp dried thyme
2 tbsp olive oil
salt
pepper

Directions
Preheat oven to 450 degrees. In a dutch oven, heat chicken broth. Cut two circles from the pie crust dough large enough to cover the bottom of two small souffle dishes. Place both dishes on a cookie sheet and bake in over for approximately 7-15 minutes, until just flaky, remove and let cool. (If edges get too brown before dough is cooked, cover edges with tin foil.)

In a large skillet, heat oil over medium high heat. Add onion and cook until golden brown, approximately 15 minutes. Season chicken with salt and pepper. Add chicken and brown on all sides. Transfer brown chicken and onions to broth. Add in frozen veggies, sage, and thyme. Bring to a vigorous boil and cook for 15 minutes, allowing the liquid to reduce slightly. Whisk flour with 2 tsp of hot broth in a separate dish, once flour is dissolved add back to chicken mixture. Continue to boil for another 5 minutes, mixture will thicken.

To assemble the pot pies, spoon chicken and veggies into each dish, add desired amount of broth to each dish. Cut two additional circles from the second pie crust. Top each dish with one circle of dough. Pinch edges closed. Cut slits in top of the dough to vent steam. Place both dishes on a cookie sheet and bake in oven for an addition 7-10 minutes or until top is golden brown. Let cool slightly before serving.