Chicken Pot Pie Dinner

• cooking spray
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 carrots, thinly sliced
• 2 celery ribs, thinly sliced
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 12 lbs boneless chicken breasts, cubed
• 1 teaspoon dried thyme
• 12 cup frozen peas
• 1 (12 ounce) jar chicken gravy
• 1 (9 inch) refrigerated pie crusts

1. Preheat oven to 350.
2. Coat a 9 inch pie dish with cooking spray.
3. In a large skillet, melt half the butter with half the oil.
4. Add carrots and celery, and cook over medium heat for 8-10 minutes.
5. Sprinkle with half the salt and pepper.
6. Remove from pan and set aside.
7. Heta remaining butter and oil in pan; add chicken.
8. Add salt, pepper and thyme.
9. Brown on all sides.
10. Continue to cook on medium heat for about 5 minutes, or until done.
11. In prepared pie dish, combine chicken, peas, carrots, celery and gravy.
12. Top mixture with crust, crimping the edges.
13. Cut slashes in the middle, and bake for 35 minutes, or until filling is bubbling.

cooking spray, butter, olive oil, carrots, celery, salt, pepper, chicken breasts, thyme, frozen peas, chicken gravy

Taken from www.food.com/recipe/chicken-pot-pie-dinner-335423 (may not work)