Easy to prepare, but very satisfying! Feel free to share! - just don't take credit.

Super-simple Chicken Pot Pie© 2010 by Line of Birds

• 5 Frozen boneless skinless chicken thighs - only partially thawed, if they are hard to cut
• 1 box Pillsbury pie crust
• 1 - 12 oz. bag frozen mixed veggies (We like peas, carrots, and corn)
• two pkg. country gravy mix
• 1/2 t salt
• 1/2 t finely ground black pepper
• 1 cup water or milk  (milk makes a much sweeter filling, so we prefer to use water)
• Optional - 6 decent sized fresh button mushrooms, quartered
• Optional - 2/3 cup shredded mozzarella or cheddar cheese

Preheat your oven to 400°.
Lay bottom crust in a 9" deep dish pie pan, and let it rest.
Carefully slice the chicken thighs, 1/2" strips work well.
Lay chicken in crust. Cover chicken with frozen veggies, mushrooms and cheese, if desired.
Mix both gravy packets, salt and pepper with liquid and pour over filling.
Place and crimp top crust, cutting feather design in center with a sharp knife to allow steam to escape.
Bake 10 minutes and cover edge of crust with ring of tin-foil.
Continue to bake for around another 35 minutes, or until center of crust has developed a nice golden brown color.

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