Chicken Pot Pie - Before and After!

I couldn't figure out what to make for dinner Friday night. I stood at the refrigerator, looking at the contents - chicken, vegetables, pie crust, butter. Voila!, pot pie (I had little else so it was dinner-by-default)!

Here's what I did (bon appetit!):

Chicken Pot Pie

2 teaspoons olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
Salt and freshly ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups chicken stock
2 cups frozen mixed vegetables (keep frozen until ready to use)
9-inch refrigerated pie crust

Preheat the oven to 375 degrees.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook 5 minutes, until the chicken is browned on all sides, stirring frequently. Add salt and pepper to taste, along with the onion powder and garlic powder. Stir to coat the chicken. Remove the chicken from the pan and set aside.
Melt the butter in the same skillet over medium-high heat. Add the flour and whisk until blended and smooth. Add the chicken broth and bring to a simmer. Return the chicken to the pan and add the vegetables. Simmer 3-5 minutes, until the liquid reduces and is the consistency of gravy.
Transfer the mixture to a 9-inch pie pan. Unroll the pie crust over the filling and pinch around the edges to seal. Make several slits in the crust to allow steam to escape.
Place the pie pan on a baking sheet and bake 20-25 minutes, until the crust is golden brown.

Serves 4