Chicken Pot Pie

Makes 6 servings

  • 3 chicken breasts cooked, cut in small pieces.
  • 1 8-ounce can mushrooms drained
  • 1 16-ounce bag mixed vegetables frozen
  • 1/2 teaspoon thyme
  • 2 10 1/2-ounce cans gravy (chicken)
  • 1 tablespoon cornstarch
  • 2 frozen pie crusts (Pillsbury Pie Crust Dough)
  • 1 egg white

Place one pie crust into pie plate.

Mix all the other ingredients in a bowl.

Place mixture into pie shell.

Place second crust on top and flute edges.

Bake 350° for 45 minutes or until crust is browned lightly.  Let set for 10 minutes, serve.


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