¼ cup white whole wheat flour or all purpose flour
1 cup non-fat milk
½ tsp. thyme
¼ tsp. salt
¼ tsp. pepper
1 pie crust ( I used Pillsbury)
Instructions
Preheat oven to 375F
In a large sauce pan, add canola oil and heat till warm, add chicken. Cook chicken until no longer pink. Take chicken out of pan and set a aide.
In the same sauce pan, add onions, and cook until tender about 3 - 5 minutes. Add frozen vegetables and chicken broth. Cook until vegetables are no longer frozen.
Meanwhile in a separate pot; add butter and flour and milk. Whisk until it thickens up about, about 6 minutes. Add salt, pepper and thyme and pour into vegetable mixture.
Add chicken to the vegetable mixture; mix until combined.
Add vegetable mixture to 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 large then pie pans. If making one pie, place dough over top of 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.