Super Fast Chicken Pot Pie

Start with cooked chicken, throw in a few easy ingredients, and speed a delicious meal to the table. I found this recipe in a newspaper article.

• Ready In: 40 mins
• Serves: 4-6
• Yields: 1 pot pie

Ingredients

• 2  large chicken breasts, cooked & deboned, equal to 1 1/2 cups diced chicken or 1  deboned  deli chicken
• 1 (15 ounce) jar alfredo sauce
• 16  ounces  frozen mixed vegetables (peas, carrots, green beans, corn)
• 2  tablespoons chopped pimiento or 2  tablespoons  red peppers
• 1  pinch dried thyme
•  salt & pepper
• 2  crusts from 1 package  refrigerated pie crusts

Directions

1. Preheat oven to 375 degrees.
2. Chop chicken.
3. Empty bag of frozen veggies into a microwave safe bowl. Defrost in microwave. Drain any liquid.
4. Add everything except the pie crusts. Stir.
5. Spray a deep dish glass pie pan with cooking spray.
6. Line the pie pan with one crust. Press lightly to mold to pan.
7. Fill with chicken, vegetable, & sauce mixture.
8. Top with remaining crust. Press lightly. Crinp edges of the crusts. Cut a few slits in top of pot pie.
9. Bake for 25-30 minutes until golden brown.
10. Let sit 5-10 minutes before slicing into wedges.