Chicken Pot Pie

Start by boiling your veggies. I try not to overdo it. Once a few start floating I call it good. Remember, they’ll be baked later. Don’t forget to drain them!

Cut your chicken into bite size chunks, and cook em up!
While they are cooking, get a out a baking dish (usually 9X13 or bigger). Sometimes I make my own crust, but ready-made is quick and easy! Spread two crusts to fill the bottom of your pan, just move it around and manipulate it into the corners.

In a big bowl combine the gravy, chicken and veggies. I like to toss it around with some salt, pepper and parsley. Just taste as you go. Some of the jar gravies are salty enough.

Once your veggie/meat mix is all coated with gravy, put it into your baking dish. Use the 2 remaining pie shells to cover the top.

Bake for about 30-35 at 350 degrees, or until golden.