Easy and light
30-35 minutes
 
2 cups cooked chicken, cut into bite size cubes
1/3 cup shallot or onion, diced
1/3 cup unsalted butter
1/3 cup flour
½ tsp. salt
¼ tsp. pepper 
1/2 tsp. garlic powder
½ tsp. of dried thyme, tarragon or poultry seasoning
2/3 cup whole milk
1 ¾ cup Chicken stock 
1-10 oz. package frozen peas, carrots and corn
1 unbaked pie crust, rolled out to fit over the baking dish
 
Preheat oven to 425 degrees.
Heat butter in saucepan until melted.
Stir in flour, salt and pepper and cook over medium heat until mixture is bubbly.
Remove from heat and stir in stock and milk.
Bring mixture to a boil, stirring constantly for 1 min.
Stir in chicken and veggies.
Pour filling into a buttered dish or pan and cover with pie shell.
Cut slits into the pie shell to allow steam to escape.
Bake for 30 minutes until lightly brown and filling begins to bubble.
Cool for 15-20 minutes before serving with a large spoon to grab all the goodness.