Easy Bird's Eye Chicken Pot Pie

This is an easy and yummy recipe for Chicken Pot Pie! Great on a cold Winter's day. From Birdseye.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 3  cups  cooked chicken breasts, diced (3 boneless skinless breasts)
• 1 (32 ounce) bag  frozen mixed vegetables, carrots, green beans, and corn (such as Birds Eye Ultimate Petite Mixed Vegetables)
• 1⁄2 cup  diced onion
• 1⁄2 cup  diced celery
• 1 (12 ounce) jar  chicken gravy (or leftover chicken gravy)
• 2  tablespoons dry white wine
• 1  tablespoon  fresh minced parsley
• 1⁄2 teaspoon celery seed
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon ground black pepper
• 9  inches  pie crusts (store bought such as Pillsbury brand, or your own recipe)

Directions

1. In a large bowl, combine diced chicken, frozen vegetables, onions, celery, gravy, wine, parsley, celery seed, thyme, and pepper.
2. Pour into a buttered 9 x 13-inch pan.
3. Roll pie crust out to fit top of pan. Crimp edges and place several steam slits in crust.
4. Bake in preheated 350°F oven for 45 to 60 minutes, or until crust is golden brown and filling is bubbling.