Chicken Pie or known at Pot Pie is a great classic. This is one of my family’s favorite dinners on a cold day. There are several recipes on the internet that have the chicken, gravy and no vegetables. My recipe is loaded with vegetables under the crust and is very easy to fix.Ingredients (makes 2 pies) 1 whole chicken boiled Pillsbury ready made pie crust 2 carrots 2 stalks of celery 2 potatoes 1 onion 1 small package of frozen peas 1 small package of frozen corn 1 small package of frozen lima beans 3 18 oz jars of chicken gravy 1/4 stickof butter or marjorine ground thyme salt and pepper Directions: In large soup pot boil chicken until done, approximately 30 to 45 minutes. Dice all frest vegetables into small pieces. In seperate pot melt butter and cook fresh vegetables until soft. Add gravy and frozen vegetable and bring to slight boil. When cooked remove chicken and pull all the meat off the bones. Cut chicken into bite size pieces. In a pie dish mix chicken along with the vegetables and gravy. Add some thyme, salt and pepper. Take the pie crust from box and roll out and place over the top and press around the edges. Make a few small holes in crust. Place in preheated oven at 350 degrees. I suggest putting some foil or a cookie sheet under the pie because it will bubble over. Cook apporximately 1.5 hours until crust turns golden brown. CHEERS !!!