Mini Chicken Pot Pie

1. Cook ~1lb of chicken in a deeper skillet (or a pot, something that has sides), they don't have to be completely cooked, just cooked enough.

2. Then take that out, shred it, and set it aside.

3. In the same pan, add 1-2 Tbsp. of butter

4. Add some diced onion, and 1/2 bag each of peas/carrots and green beans (or any other veggies)

5. Add salt and pepper and garlic. A bunch of dried dill/rosemary/thyme (spice how you like)

6. Cook all of that for ~5-7 minutes, and then add enough flour to coat the veggies (add by the spoonful)

7. Slowly add chicken broth & milk until it gets thick and creamy - no real amount, you'll know/depends on how many veggies you have, but if you add too much just simmer until it cooks down

8. Add back the chicken so it's all coated (more liquid if needed…. You don’t want it too soupy bc it will liquify a little in the oven)

9. Added more spice/s & p, and a squeeze of lemon (to be fresh)

10. Put in a pie plate/baking dish or individual crocks

11. Top with crust (Betty Crocker recipe)

12. Cut a few slits, add an egg wash for color/crispiness and flaky salt

13. Bake at 350° until the crust is cooked and the insides are bubbly