Instructions: 1. Cut chicken into bite-size pieces. In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and saute 4 to 5 minutes until golden brown on all sides. Remove chicken with slotted spoon and set aside.

2. Add remaining oil and flour to skillet and cook, stirring, for 2 to 3 minutes until mixture is golden. Add chicken broth and mustard. Cook, stirring, 1 to 2 minutes, until sauce is smooth and thickened. Season to taste with salt and pepper and stir in vegetables.

3. Preheat oven to 425. Press 1 pie crust into a deep dish pie plate.

Add chicken mixture and top with second crust. Place on lower rack of oven and bake for 10 minutes. Reduce heat to 350 and continue to bake about 30 minutes until crust is golden brown and filling is hot and bubbly. Allow to stand for 10 to 15 minutes before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.