Servings: 6

3 Tbsp unsalted butter 3 Tbsp unsalted butter
1 lb boneless skinless chicken breast, cut into bite size pieces 1 lb boneless skinless chicken breast, cut into bite size pieces
½ tsp black pepper ½ tsp black pepper
½ tsp kosher salt ½ tsp kosher salt
1/4 cup white wine ¼ cup white wine
¼ cup all-purpose flour ¼ cup all-purpose flour
3 cups chicken stock 3 cups chicken stock
2 cups frozen vegetables, (corn, peas and carrots) 2 cups frozen vegetables, (corn, peas and carrots)
3 oz fresh Parmesan cheese, grated 3 oz fresh Parmesan cheese, grated
1 tsp dried parsley 1 tsp dried parsley
1 package of Store bought Pie Crust (2 crusts) 1 package of Store bought Pie Crust (2 crusts)

Preheat oven to 450°F.
Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side.
Add white wine and less it mostly evaporate off (should take about 30 seconds). Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.
Let pie crust rest and come to room temperature (15 minutes). Lay pie crust into the bottom of a deep pie pan, then pour the filling into it. Lay the second pie crust over the top and cut small slits into the top, to allow air to vent out. Optionally brush the top of the crust with olive oil or butter. Then place in the oven for 12 to 15 minutes.

Addie - 4.5  Addie - 4.5
Avery - 4.5  Avery - 4.5