Work Week Lunch

1 Preheat your oven to 350 F.  Prepare a pie dish with cooking spray and add one of the pre-made crusts to it if using. Prick the crust with a fork a few times and pre-bake it for about 10 minutes (until it's lightly browned). Remove it and let it cool when it's done, but keep the oven on! 
2 Add 1 TBSP oil to a large skillet or dutch oven over medium heat. After 2 mintues, add the chicken breast. Season it with salt, pepper, half of the dill and half of thyme. Rotate the chicken breast every few minutes and let it cook completely through, about 10 minutes.  Remove it from the pan and set aside. 
3 Add half of the chicken stock to the pan and use a spatula to scrape up the brown bits (this is called deglazing the pan). Add the onions and potatoes with salt and pepper and cook them for about 5 minutes, stirring occasionally. Then add the carrots, celery and garlic with the remaining thyme and dill. Cover and cook for 7-10 minutes, stirring occasionally. If the pan looks dry, add a splash of chicken stock. The veggies are done when the potatoes are tender.
4 While the veggies cook, chop up the cooked chicken into bite-sized pieces. 
5 Add the corn, peas and chopped chicken to the pan and stir. Sprinkle in 1/4 cup of flour and stir. Then, 1/2 cup at a time, add the milk and remaining chicken stock and stir. Bring the heat up and keep stirring so the mixture starts to thicken. Taste and adjust seasoning as needed (you may want to add more salt or pepper!).  
6 Pour the mixture into the pre-baked pie shell. It might not all fit, but the remaining filling is delicious on its own and it's freezer-friendly. Top with the remaining pie shell. Cut 3 slits on top. Using a small brush or the back of a spoon, brush whisked egg on top of the pie shell. Bake for 20-25 minutes. 
7 You can eat this right away OR let it cool a bit before dividing it into meal prep containers.