Chicken Gumbo Pot Pie

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 (1 lb) package carrot chips
• salt & freshly ground black pepper
• 1 tablespoon cajun seasoning or 1 tablespoon creole seasoning
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 lb boneless skinless chicken breast (cut into 1-inch cubes)
• 1 ready-to-roll pie crust

1. Preheat the oven to 400u0b0F.
2. Heat the oil in an ovenproof 10-inch skillet over medium-high heat. Add the onion, carrots, and a pinch each of salt and pepper. Cook, stirring occasionally, until just tender, about 5 minutes.
3. Add the spice mix and cook, stirring, for 1 minute. Stir in the stewed tomatoes and bring to a boil. Simmer, stirring occasionally, until the juices release and evaporate, about 5 minutes. Stir in the chicken and cook until the meat just loses its pink color, about 3 minutes.
4. Unroll the crust and center over the chicken-vegetable filling in the skillet; poke 3 slits in the dough. Transfer to the oven and bake until the crust is golden brown, about 30 minutes.

vegetable oil, onion, carrot chips, salt, cajun seasoning, tomatoes, chicken, ready

Taken from www.food.com/recipe/chicken-gumbo-pot-pie-505354 (may not work)