Pre-heat oven to 400 degrees F

Season the chicken on both sides with salt and pepper. In a medium skillet over medium high heat, cook the chicken in the broth until done and at an internal temperature of 165 degrees F. Once done, remove from heat (reserving the cooking liquid), let cool slightly, and shred.

In skillet, combine 1/2 cup of the saved cooking liquid (if all of your broth cooked off, add in additional 1/2 cup of chicken broth), milk, and flour. Cook on low until the sauce thickens which should only take a couple minutes.

Once the sauce is thick, add in the parsley, shredded chicken, and frozen veggies. Cook for an additional 3 or 4 minutes until everything is nicely combined.

Assemble the pie by first placing the crust into one half of the pie pan so that it drapes over the other side and so that there is a little bit hanging over the side. See photo above. Pour the chicken filling into the crust and fold the crust over top of the filling. Cut off any excess dough, press together to seal the crust shut, and using your fingers, crimp the edges. HERE is how to properly crimp the edges.

Poke a few holes in the top of the pie with a fork.

In a large bowl, mix together the sliced apples, lemon juice, sugars, cinnamon, nutmeg, salt, and flour. Stir until fully combined.

Pour the apple mixture into your pie crust and even it out so that none of the apples are sticking up much higher than any other. I usually use my fingers to arrange the apples in a neat manner.

Now is the time for the top crust. I did a simple lattice crust for the top. You can also cover the top in the same way that we covered the chicken pot pie side but just be sure to make a few slits in the top for the pie to breath. For the lattice, you'll want to cut the crust in half 60/40. Place the 60 into the pan and use the 40 to cut into thin strips for the lattice.

Place the whole pie into the oven and bake for 25-30 minutes.

Let cool slightly, slice, and ENJOY!