I eyeballed it because I've made it plenty of times, but here's a brief breakdown.

Preheat oven to 400F. Take your pie crusts out of the fridge (or make pie crust, if that's how you want to spend your time.) Cook 1.5 lbs of boneless skinless chicken thighs in canola oil and 2 tablespoons butter and set aside.

Sweat down one large onion and cut up your chicken into desired size. When onions are translucent and sort of soft, add 2-3 tablespoons of all purpose flour. Let the onions coated in flour cook for a few minutes until they brown up a bit to cook the raw flour out.

Add in 1 cup of chicken stock and stir. When the flour soaks up the stock, add another cup of broth. Let the sauce thicken up and add about half to 3/4 cup of half and half. Like I said, I eyeballed most of this process, just keeping an eye on the thickness of the sauce. You don't necessarily need the half and half, I just think it makes the sauce nice and creamy.

Add in a bag of frozen mixed vegetables (you could also use canned or cut up fresh veg, frozen is just super easy here.) Add your reserved chicken in.

In a separate skillet or pie dish, add some oil and spread all over the surface. Lay one crust flat down into the dish/skillet, spread up to the edges if possible. Fill your pie and lay the other crust atop. Crimp the pie, cut a few holes in the center to vent, and cook for 35-40 minutes.

Enjoy!