P's Chicken Pie

Pie crust for top and bottom of pie 
3 Cups of cooked chopped chicken
1 Tablespoon olive oil
1 Tablespoon flour
1 Cup chicken stock
1 Package cream cheese (8 oz), cubed
½ Teaspoon poultry seasoning or ¼ teaspoon each of thyme and sage
4 Cups frozen chopped veggies (I like the beans, carrots, corn and peas mix.)
Salt and pepper


Preheat oven to 375.


Warm up chopped chicken in large skillet on medium heat with with olive oil. Sprinkle flour over chicken and stir. Pour in chicken broth and stir. Add cream cheese and stir until heated and smooth. Add poultry seasoning and salt and pepper to taste. Add frozen veggies and stir until thawed. Place bottom crust in pie plate. Scoop chicken mixture into bottom crust. Place top crust. Pinch edges and make vents in top of crust.
Bake for 30 minutes at 375. Let cool for a few minutes before serving or you will burn your tongue!


Notes: 

• I like the refrigerated Pillsbury rolled crust if you don’t want to make Martha Stewart's pie crust recipe, which is the bomb.
• You can sauté three chopped largish chicken breasts in a little olive oil if you don’t have any leftover chicken to use.
• You can use fresh chopped veggies too, I recommend nuking the carrots to steam them before you put them in the pan if you use fresh.
• You might want to cover the edges with foil or a pie crust guard to keep the edges from getting too brown.
• If you want to go low calorie, you can leave the bottom crust off and use Neufchatel cheese in place of the cream cheese.