Easy Chicken Pot Pie

I found this recipe in one of those little recipe books that you can buy at the checkout stand and it has become a favorite.  We never make just one because we like to eat leftovers.

Crust

1 (15 oz.) pkg. Pillsbury Refrigerated Pie Crusts or use Pie Crust recipes

Filling

2 cups diced cooked chicken

2 cups mixed vegetables, thawed

1/4 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 and up sides of a pie pan.

In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high beat, stirring frequently. Pour into crust filled pan.

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.

Bake at 400 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.

Make ahead recipe
Mix ingredients like above but you do not have to bring filling ingredients to a boil.  After putting on the top crust omit cutting holes in the crust and place into freezer.  When pie is frozen wrap with cellophane and foil and place a paper plate on top to protect the crust. 

To cook cut slits in top crust to vent then cover with foil and bake at 450 for 15 minutes; reduce to 375 bake 15 minutes more. Uncover and continue baking for 55 to 60 minutes.