Chicken Pot Pie

1/2 yellow onion, chopped
1 garlic clove, minced
1 can chicken broth/stock
1 can cream of chicken soup
2 chicken breasts, cooked and cubed/shredded
3/4 bag of frozen mixed veggies (peas, carrots, corn, green beans)
lots of salt and pepper
corn starch
milk
1-2 pie crust(s) (store bought or homemade - you choose)

1. Saute onions and garlic in a little olive oil until tender.
2. Add chicken broth and cream of chicken soup and stir until incorporated.
3. Add cooked chicken and frozen veggies
4. Mix a few tablespoons of corn starch with a few tablespoons of milk and slowly add to the pan. Make sure to use a wisk to stir it in to avoid lumps.
5. When desired thickness is achieved in your broth, add salt and pepper until it tastes awesome. Transfer mixture to pie plate. Cover with pie crust and seal edges with fork.
6. Bake at 400 for 25-30 minutes, or until pie crust is golden brown.

*Crust lover? Use a bottom crust, as well. Just make sure to seal edges with a fork.
**Time saver - place frozen chicken breasts in a crock pot with the chicken broth, onions and garlic. Cook on low for 4-6 hours then shred chicken. Tastes 100x better than boiling in water. Or buy a rotisserie chicken and shred that bad boy up.