Chicken Pot Pie

Ingredients:

• 2pk 9” pie crusts

• 6 boneless skinless chicken thighs (organic)

• 1 medium sweet or yellow onion

• 2 cloves garlic

• 1 bunch broccoli (chopped)

• 1 pack small potatoes (quartered)

• 12oz. green beans

• 10oz. pack frozen peas and carrots

• 8oz. can sweet corn (drained)

• 32oz. chicken broth

• splash of white wine

• 1/2 cup cream

• 1 tablespoon cornstarch

• 2 tablespoons olive oil

• 1 teaspoon oregano

• 1 teaspoon basil

• salt and pepper (to taste)

Heat olive oil in a large pot on medium high heat and brown chicken thighs. Remove and set the chicken aside, then saute onion and garlic until fragrant. Add in cornstarch and seasonings and whisk out any clumps (add a tab of butter if needed). Pour in a splash of wine and stir until alcohol has evaporated. One at a time, add in the potatoes, broccoli, green beans, corn, peas and carrots, stirring as you go. Then add the cream and chicken broth and bring to boil. While the veggies are heating up, cut up the chicken thighs and put them back in the pot. Reduce heat and simmer, stirring occasionally until sauce thickens and potatoes are fully cooked, then remove from heat and taste to see if you need additional salt and pepper. Prepare the bottom pie crusts in two 9” deep dish (or allow to fully cool and store it for later). Pour the pie filling into the crusts almost to the top, do not overfill. Lay the top crust over the pie, crimp and seal the edges and trim the excess crust. With a knife, cut some vent holes into top of the crust. Bake at 425 degrees F. for about 20 minutes or until golden brown.