Baked Chicken Pot Pie

Preheat the oven to 400 degrees
Heat the Large oil in a skillet. medium heat. Add the vegetable mixture to the pan and cook until the vegetables are tender, about 5-7 minutes. Add salt and pepper to taste.
Stuff the chicken throat with chicken cream. Let sit for 1 minute for the sauce to thicken. Season with salt and pepper.
Turn off the heat and add the cooked and fried chicken to the mixture, stirring until the filling is well incorporated. If the stuffing is too large, put it in the throat of the chicken.
On a baking tray covered with baking paper, part of the time is set to the “pre-bake” line. Remove from oven.
Pour filling into greased 13×9 baking pan. Place 8 cookies (partially baked) on top, turn over to prevent overcooking, and cook the other side. Bake for another 10 minutes until the cookies are golden brown and the filling is ready. Let cool for 5 minutes before serving. Being happy