Chicken Pot Pie


3-4         chicken breast halves
3     T     canola oil, divided
3     T     flour
1     can   chicken broth (14 oz)
1     t     dijon mustard, optional
1     pkg   frozen baby carrots, thawed (10 oz)
1     pkg   frozen peas with pearl onions, thawed (10 
oz)
1     pkg   refrigerated pie crusts (15 oz)
            salt and pepper to taste


preheat oven to 425. Cut chicken into bite size pieces. 
In a large skillet over medium heat, heat 2 tablespoons 
of oil. Add chicken and saute 4 to 5 minutes until 
golden brown on all sides. Remove chicken with a 
slotted spoon and set aside, add remaining oil and 
flour to skillet and cook, stirring, for 2 to 3 minutes 
until mixture is golden. Add chicken broth and mustard. 
Cook, stirring, 1 to 2 minutes, until sauce is smooth 
and thickened. Season to taste with salt and pepper and 
stir in vegetables. Press 1 pie crust into a deep dish 
pie plate. Add chicken mixture and top with second 
crust by pinching them together. With a sharp knife 
make 4 slits in top crust to allow steam to escape. 
Place on lower rack of oven and bake for 10 
minutes. Reduce heat to 350 and continue to bake 
for about 30 minutes until crust is golden brown and 
filling is hot and bubbly. Allow to stand for 10 
minutes before serving.