Easiest "homemade" Chicken (Or Turkey) Pot Pie Ever!

Your family or guests won't ever suspect you didn't slave away all day! This is also a wonderful use for leftover turkey! My kids don't like veggies, so you won't see many in this recipe. You can always add celery, carrots or peas as desired. Serve with a nice green salad.

• Ready In: 50 mins
• Serves: 4-6
• Yields: 1 deep-dish pie

Ingredients

• 2  ready-made pie crusts (I prefer Pillsbury)
• 4  skinless chicken breasts, cut into bite-sized pieces
• 1  onion, chopped
• 2  tablespoons margarine
• 1 (14 ounce) can corn
• 1 (14 ounce) can green beans
• 4  potatoes
• 3 (10 1/2ounce) cans  gravy (I like to use 1 each of chicken, turkey & beef, but you can play with this one.)
•  poultry seasoning
•  garlic salt
•  salt & pepper
• 2  tablespoons Worcestershire sauce

Directions

1. Preheat oven to 400 degrees and take pie crusts out of the fridge to allow to warm up a bit.
2. Saute the chicken in a large, deep skillet with the chopped onion and 2 TB margarine until chicken is no longer pink. Season with 3 dashes poultry seasoning, salt, pepper and 2 dashes garlic salt. While chicken is cooking, peel and chop potatoes. Place potatoes in a microwave-safe bowl with a little bit of water, cover and microwave for 8 minutes.
3. When chicken is done, add cans of gravy and worcestershire sauce. Gravy should "bite" just a little bit from the worcestershire sauce, as the flavors will mellow out while baking (worcestershire sauce may have to be adjusted depending on which brand of gravy you use.)
4. Add veggies to chicken mixture.
5. Unroll one crust and place in the bottom of a 2-quart oven-proof dish. Pour chicken mixture on top, and cover with other crust. Seal & crimp crust and cut for venting.
6. Bake at 400 degrees until top is browned, about 20 minutes.