Fayla's Fabulous Food Calendar

Easy Chicken Pot Pie


Crust:

1 (15 oz) pkg. Pillsbury Refrigerated Pie Crusts



Filling:

2 cups diced cooked chicken

2 cups Frozen Mixed Veggies, thawed

¼ teaspoon dried thyme leaves

1 (12 oz) jar roasted chicken gravy



Heat oven to 400*. Soften pie crust as directed on package. Remove 1 crust from pouch, unfold crust. Place crust in bottom & up sides of a 1 quart casserole dish.

In a medium saucepan, combine all filling ingredients. Bring to a boil, stirring frequently. Pour into crust lined casserole dish.

Remove second crust from pouch, unfold crust. With sharp knife, cut hold in crust. Top casserole with crust, seal edges with fork, trimming edges.

Bake at 400* for 20-30 minutes or until filling is bubbly & crust is golden brown. If necessary, cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.