Chicken Pot Pie

Ingredients:
2 chicken breasts, 2 chicken thighs
1 (16oz) bag of mixed frozen vegetables (broccoli, carrots, peas, corn, etc)
1 cup milk
4 cups chicken stock
3/4 cup flour
1 TBSP zesty lemon seasoning
1 TBSP red pepper flakes
2 frozen pie crusts
4 small ramekin dishes
2 TBSP canola oil
1 stick butter
1/2 cup finely diced onion (1 small onion)
4 cloves minced garlic, minced
1 Green pepper, chopped small
3 stalks of celery, diced small
1 egg, beaten



Directions:
1. Heat a large dutch oven on medium high with the 2 TBSP canola oil. Season chicken with 1/2 TBSP zesty lemon seasoning, salt, pepper, Italian seasoning, and 1/2 TBSP red pepper flakes.
2. Sear chicken on all sides in dutch oven. Remove/deglaze with 2 TBSP chicken stock and let simmer for 2 minutes.
3. Lower heat to medium. Add butter. Let the butter melt. Add onions, garlic and more seasoning and stir for 3 minutes to cook down. Add green pepper and celery, cook for another 5 minutes longer.
4. Add the flour slowly and stir constantly with a wooden spoon. Cook for 3-5 minutes.
5. Start to slowly whisk in milk and chicken stock alternating each by 1/2 cup. Add a little more or a little less depending on how thick you like it. Test seasoning and add more if needed.
6. Shred chicken and add back to liquid. Your heat should be on low now.
7. Add vegetables. Cook for 5-10 minutes while you preheat oven to 425.
8. Spray ramekins with cooking spray. Roll out the pie crust. Fill ramekins with pot pie filling evenly to the top.
9. Cover with pie crust. Try to seal the edges and crimp them off a little. Brush the top of the pie crust with egg wash. Slice 2 slits in the top of each crust to let heat out.
10. Bake on 425 for about 17-20 minutes or until golden brown crust.
11. Let cool for at least 10 minutes before serving. Contents inside the pie crust will be extremely hot.