Serves 4

Ingredients:
1 1/2 tablespoons olive oil, divided
1 1/2 pounds chicken breast tenderloins
1 medium yellow onion, chopped
1 (16-ounce) bag frozen mixed vegetables
1 tablespoon garlic, minced
1 (14.5 oz) can chicken stock
3 tablespoons all-purpose flour
1/2 cup whole milk
Salt & freshly ground black pepper, to taste
1 store-bought pie crust, thawed if frozen (or make your own)

Directions:
1. Preheat the oven to 400°F
2. Cut the chicken into bite-size pieces
3. Heat 1 tablespoon olive oil in a large deep-wall skillet over medium-high heat
4. Add the chicken to the skillet, season with salt and pepper
5. Turn frequently, and sauté until cooked through (about 6 minutes)
6. Transfer the chicken to a plate to rest, and return the skillet to the fire
7. Add ½ tablespoon olive oil and the onions. Sauté until lightly browned and translucent, (about 3 minutes)
8. Add the mixed vegetables and garlic and cook, stirring frequently, until heated through
9. Sprinkle in the flour, and stir until the flour is completely absorbed
10. Add the chicken broth, bring to a simmer, and stir until thickened (8 to 10 minutes)
11. Reduce the heat to medium, stir in the milk, and
12. Adjust the seasoning to taste, then add the cooked chicken and stir to combine
13. Pour the contents into a baking dish, and cover with the pie crust. Cut 1-inch slits in top of the crust to vent steam
14. Bake until the crust is golden brown, about 30 minutes

Traditional chicken pot pie, with a homemade crust and a slow-simmered filling, is unquestionably wonderful, but it requires a lot of time to prepare. This is a quick-and-easy version that rivals the classic. We streamline things by calling for quick-cooking bite-sized pieces of chicken breast tenderloins along with a bag of frozen mixed vegetables. The gravy filling comes together quickly right in the skillet. Transfer the contents to a baking vessel and cook the crust, or, if you have an oven proof skillet, you can just top the mixture with the crust and bake and serve it right in the skillet.