Chicken Pot Pie

2 boneless, skinless chicken breasts 
4 frozen pie crusts (2 packages of 2, enough to make 2 2-crusted pies)
3 red potatoes
3 carrots
1/2 yellow onion, diced
1/2 lb. fresh green beans
1 cup frozen peas
1 cup frozen corn
1 cup butter
1 tbsp. sherry 
1 cup flour
1 tsp. salt
1 tsp. pepper
1 tsp. thyme
3 cups chicken stock
1 1/2 cups milk

Cut the potatoes, carrots, and green beans into small pieces.  Bring a medium sauce pan of water to  boil, cook cut veggies for 10 minutes to soften them a little. 

Season chicken with salt and pepper.  In a large skillet, cook chicken in a little olive oil.  Remove cooked chicken and dice, retaining the leftover juices.  Dice the cooked chicken. 

To chicken juices, add sherry and butter, and let butter melt.  Once butter has melted, add onion and saute for 2 minutes.   Add salt, pepper, thyme and stir well.  Add flour a little at a time, mixing well.  Note that this recipe calls for 1 cup flour - I found that 1 cup makes the sauce a little thicker than I wanted - I will probably try it with 3/4 cup  next time.  Add milk and stock a little at a time, whisk thoroughly until smooth.

Add chicken and all veggies (carrots, potatoes, green beans, peas & corn) to the sauce mix. Stir well and remove from heat.

Preheat oven to 425 and fill pie crusts per package directions for double-crusted pies.  Bake for 35-40 minutes, until the crust is golden brown.

If you don't want to eat both pies right away, you can freeze one.  To freeze it, wrap it carefully using the pie tins for both the top and bottom crust.  I wrap mine in foil, and then two layers of plastic wrap.  To cook frozen pie, shield edge with foil and bake at 425 for 30 minutes.  Then reduce heat to 350, and bake for another 70-80 minutes until crust is golden brown.