Easy Chicken Pot Pie

       

If you don’t have the time to do a from scratch Chicken Pot Pie, I have a great throw together one that tastes just as great.

1 box refrigerated pie crust

2 cups diced cooked chicken

2 cups frozen mixed vegetables, thawed

                                   

1/4 teaspoon dried thyme leaves (I used basil)

1 (12-oz.) jar roasted chicken gravy

Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole.

2 In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.

3 Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.

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

This is a great recipe  to use leftovers with. If you don’t have chicken with chicken gravy, then try turkey with turkey gravy, or you can use beef with beef gravy.