Easy Chicken Pot Pie

Easy Chicken Pot Pie
by Willie Simmons

Crust
Perfect Pie Crust, your own favorite pie crust recipe, or prepared crust from the freezer section of your store (2 crusts)

Filling
1 whole chicken, can be roasted or poached, or you can use a rotisserie chicken from the grocery store (I like the ones from Costco), meat removed and cut in bite-sized pieces
about 1 pound Frozen Vegetables
Chicken Stock, enough to cover the vegetables in a saucepan plus 1/2 cup
1 pouch Pioneer Country Gravy

Preheat oven to 350 degrees. Place your bottom crust in an 8x8 ceramic, glass, or metal baking dish. 

Cook your chicken, allow to cool, and cut into bite-sized pieces. Freeze the skin and bones in a Ziploc for making stock at another time.

Put your frozen vegetables in a saucepan and cover with the chicken stock. Bring to a boil. In a separate mixing bowl, whisk 1/2 cup of chicken stock and the packet of Pioneer Gravy. Pour this mixture into the boiling vegetables and chicken stock in the saucepan. Turn the heat down to maintain a simmer and cook until the vegetables are cooked through and the broth has thickened.

Stir the chicken into the vegetable mixture in the saucepan and pour them on top of the bottom crust. Place top crust on top of the mixture and trim the edges.

Bake for an hour or until the crust is the color in the photo.