Cook chicken thighs (season with salt & pepper) in a skillet with olive oil or in the instant pot- 1 cup liquid + trivet, manual high for 8-10 mins,. Rough chop into bite size pieces or shred
In a large deep cat iron skillet with EVOO sauté chopped onion & minced garlic Add about 1/4 cup of chicken stock. Whisk in the herbs de provence. Add butter, flour to create a thick roux.
Add rest of the broth- the sauce will thicken (this step is optional but highly recommended). The frozen veggies, the cooked chicken. Stir. If there is not enough liquid, add 1/4 cup additional liquid at a time.
Top with puff pastry or pie crust. Make one or two slit in the middle using a knife or scissors to allow steam to escape.
Bake for about 15-20mins at 375° or until the top is golden brown (time will be longer if using a pie crust). Let cool for 15mins before serving.
