Chicken Pot Pie

Ingredients
2 tbsp olive oil
1 tbsp butter
1 lb boneless skinless chicken breasts, diced
2 cloves Garlic minced
1 medium Onion chopped
1 package frozen mixed vegetables 10 oz
1/3 cup whole wheat flour (or regular flour)
2 cups fat free chicken broth
2/3 cup 1% milk
1 Salt & pepper to taste
2 Pillsbury 9” pie crusts

Preparation
In a large pan, sauté chicken, garlic and onion in olive oil and butter until chicken is no longer pink and onion is clear. Add mixed vegetables. Cook and stir until blended. Stir in flour and cook 2 min. until “pasty”. Add chicken broth, milk, salt and pepper. Bring to a boil over medium-hi heat, stirring every few minutes, until “cooked down” and is thickened, about 15 min. While chicken mixture is cooking, remove Pillsbury pie crusts from refrigerator, let stand 15 minutes on counter. Remove pan from heat. Place one pie crust in pie plate. Add chicken and vegetable mixture. Place second pie crust over pie, fold over edges and pinch with fork. Cut top crust to vent. Bake at 350 degrees for 30-35 minutes, or until crust is golden. Cool for 10 minutes before cutting.