Chicken Pot Pies

Preheat oven to 375 F.

In a large saucepan over medium heat, add canola oil and heat till warm. Then add chicken. Cook chicken until no longer pink, about 7 – 10 minutes. Take chicken out of pan and set aside.

In the same saucepan, add onions and cook until tender about 3-5 minutes. Add frozen vegetables and chicken broth. Cook until vegetables are no longer frozen then lower heat and keep warm.

Meanwhile in a separate pot over medium heat, add butter and flour and milk. Whisk until it thickens up about, about 6 minutes. Add salt, pepper and thyme and pour into the vegetable mixture.

Add chicken to the vegetable mixture; mix until combined.

Add vegetable mixture into either one pie pan or 4 five-inch individual pie pans.

Meanwhile roll out the pie dough if making individual servings. Cut out circles a little bit larger then small pie pans. If making one pie, place dough over top of large pie pan and crimp the edges. Cut 4 slits in the middle of the pie crust to let the steam escape.

Place your pie pan on a baking sheet and cook for about 35 to 40 minutes until crust is golden brown.

Adapted from the Skinny Bitch Cookbook