Best Ever Chicken Pot Pie

This is the first time I've made a Chicken Pot Pie from scratch...thanks to the prompting of my sister-in-law with her scrummy recipe! This recipe is worth the work...it makes 2 pies, one to bake now and one to freeze.

-2 Refrigerated pie crusts** (you will need 2 pie crusts if making one deep dish pie, or 4 pie crusts if you will be making 2 regular sized pies)
-1 T olive oil
-6 Boneless/skinless chicken tenderloins (or 2 large boneless/skinless chicken breasts), cut into 1/2" cubes
-1/2 large sweet onion, diced
-4 small red potatoes, peeled and cut up into small cubes/chunks
-1 cup frozen corn
-1 cup frozen peas
-1 cup frozen carrots (crinkle cut style)
-2 T butter
-1/2 cup flour (give or take)
-1/2 cup milk
-1 can chicken broth (low sodium)
-1 T honey mustard dressing (I had regular honey mustard at home and just used this)
-1, 8 oz. package neufchatel cheese (low fat cream cheese)
-1 cup shredded cheddar cheese
-Salt
-Pepper
-Sprinkle of olive oil

Preheat oven to 400 degrees; line cookie sheet with foil. Saute cubed chicken and diced onions in olive oil in a frying pan, just until onions are tender and chicken is white (not browned) - set aside. Melt butter in a medium saucepan - add the flour to make a roux; stir with a whisk until well blended (will be almost like a farina consistency). Add milk, chicken broth and honey mustard to saucepan and keep whisking (heat should be high to create a boil). Add the neufchatel cheese - stir until melted. Add the cheddar cheese to the mixture and keep whisking until everything is melted and well blended (consistency should be thick and creamy); add a few dashes of salt and pepper; set aside.

In a deep dish pie plate** lay out the first pie crust, flour side down. Microwave cubed potatoes on high for a few minutes (time depends on wattage and altitude) - I do about 5 minutes. Combine frozen veggies, potatoes, sauteed chicken and onions and cheese mixture in a large bowl - mix together with a large spoon. Fill pie crust(s) with the filling, just about to the top of the crust. Lay the remaining pie crust on top - tucking it over the bottom crust and pressing, to make a seal. Sprinkle a few drops of olive oil on pie crust (I used a pastry brush for a smooth coating) - dash some pepper and rub over the top. Place pie plate onto foil lined cookie sheet (aids in the clean up if there are any spillovers) and bake for about 40 minutes, or until crust is golden brown around the edges and on top.

Let cool a few minutes before serving, so juices can set. Slice and enjoy!

COOKS NOTES:
**Filling mixture will fill a deep dish pie plate, or two regular 9-10 inch pie plates. If using a regular pie plate, buy 4 pie crusts t make 2 pies, or simply freeze remaining mixture for up to one month and use in a future pot pie.

*If you want this as a freezer meal - just prepare everything, but don't bake it. The pie will keep for up to one month in the freezer - just thaw before you bake it.

*If the cheese mixture is a too thick - add some more milk gradually until you get the creamy consistency you want.

From the kitchen of Kelley Midagliotti.