Easy Bird'S Eye Chicken Pot Pie

• 3 cups cooked chicken breasts, diced (3 boneless skinless breasts)
• 1 (32 ounce) bag frozen mixed vegetables, carrots, green beans, and corn (such as Birds Eye Ultimate Petite Mixed Vegetables)
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1 (12 ounce) jar chicken gravy (or leftover chicken gravy)
• 2 tablespoons dry white wine
• 1 tablespoon fresh minced parsley
• 1/2 teaspoon celery seed
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 9 inches pie crusts (store bought such as Pillsbury brand, or your own recipe)

1. In a large bowl, combine diced chicken, frozen vegetables, onions, celery, gravy, wine, parsley, celery seed, thyme, and pepper.
2. Pour into a buttered 9 x 13-inch pan.
3. Roll pie crust out to fit top of pan. Crimp edges and place several steam slits in crust.
4. Bake in preheated 350u0b0F oven for 45 to 60 minutes, or until crust is golden brown and filling is bubbling.

chicken breasts, mixed vegetables, onion, celery, chicken gravy, white wine, parsley, celery, thyme, ground black pepper, inches pie crusts

Taken from www.food.com/recipe/easy-birds-eye-chicken-pot-pie-330679 (may not work)