Super Fast Chicken Pot Pie

• 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

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.

chicken breasts, alfredo sauce, mixed vegetables, pimiento, thyme, salt

Taken from www.food.com/recipe/super-fast-chicken-pot-pie-399979 (may not work)