• 4 boneless skinless chicken breasts
• 1 package two-crust frozen pie crust
• 1 large onion
• 1 Tablespoon olive oil
• 2 medium carrots, diced
• 1 medium potato diced
• 1/2 teaspoon paprika
• 1/2 teaspoon marjoram
• 1/2 teaspoon dried basil
• 2 1/2 cups vegetables (brocolli, cauliflower, frozen peas and corn)
• 3 Tablespoons butter
• 3 Tablespoons flour
• 1 1/2 cups milk
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon nutmeg
• 2 cups grated sharp chedder cheese

Set oven to 350 degrees. Put Chicken breasts on a foil lines 9x13 and cover with foil. Bake for 50 min. When the chicken has completely cooled, cut into bite sized pieces.

In a large non-stick pan, saute the onions in oil until soft. Add the carrots and potatoes, paprika, basil and marjoram. Cook covered on medium heat, stirring frequently for 10 min. Stir in remaining veggies. Cover and cook until the carrots begin to become tender, about 5-10 min. If there is any liquid left in the pan, drain. Set veggies aside.

Meanwhile, in another saucepan, melt the butter. Add the flour and stir constantly on very low heat for 3-5 min. Whisk in warmed milk, mustard and nutmeg. Continue to stir on low heat until the mixture is hot and lightly thickened, but do not let it boil. Remove the roux from heat and whisk in cheddar until well blended.

Increase the oven to 375 degrees. Assemble the pies. layer chicken pieces on the bottom a 9x13. Follow the chicken with veggies. Pour the roux on top. Cover with pie crust, crimping the edges. Bake uncovered for 40 min or until the crust is golden brown.