Country Chicken Pot Pie

• 1 pkg. boneless chicken breasts
• 3 tbsp. canola oil, divided
• 3 tbsp. flour
• 1 can chicken broth
• 1 tsp. dijon mustard
• salt and pepper to taste
• 1 (10 oz.) pkg. frozen baby carrots
• 1 (10 oz.) pkg. frozen baby peas
• 1 pkg. refrigerated pie crusts

1. Preheat oven to 425u0b0.
2. In a large skillet, over medium heat, heat 2 tbsp. oil.
3. Add chicken and saute 4-5 minutes on each side until golden brown.
4. Remove and set aside.
5. Add remaining oil and flour to skillet and cook, stirring for about 3 minutes, until golden.
6. Add chicken broth and mustard.
7. Cook, stirring, until sauce is smooth and thick.
8. Season with salt and pepper.
9. Stir in vegetables.
10. Shred chicken and add to vegetables.

chicken breasts, canola oil, flour, chicken broth, dijon mustard, salt, frozen baby carrots, frozen baby peas, refrigerated pie crusts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=810416 (may not work)