A little effort goes a long way here.  I use fresh veggies, because the flavors work so well together.  The trick, I have found, is to saute those veggies together with butter, garlic, and thyme before the rest of this meal gets put together.  I used to get all excited about making the crust from scratch, but honestly, it’s more cost effective to buy them- and they are perfect, so why not! Any veggies can be hidden in this yummy gravy!  You should try dicing a sweet potato in here, it’s excellent! The veggie saute is the key.  Don’t be intimidated by the process, the longest part of this is chopping your veggies small.

Also, I do not use a bottom crust, No one really notices it, it cuts carbs and saves money!  My own children really just want that gravy!  This meal is a winner every time!

Serves: 4-5
Prep Time: 25 minutes
Cook time: 20-30 minutes

Ingredients:

2-3 Cooked chicken breast
1/2 Cup celery
1/2 Cup onion
1/2 Cup potato
1/2 Cup carrots
You can use a frozen veggie mix if you’d like or add any veggies your family likes (or you want them to like, traditionally peas and corn are in this)
2 Tbsp garlic
4 Tbsp butter
1 tsp sea salt
4 Tbsp flour
2 tsp thyme
2 Cups milk
1 Cup chicken broth
1/2 Block of cream cheese (optional but delish!)
1 Deep dish pre-made pie crust (in a container, located in freezer section or the kind you unroll,located near cookie dough)

Directions:

1. Preheat oven to 385
2. Chop all veggies and chicken into small dice.  The smaller you cut the veggies, the faster they will become tender.
3. Saute butter, garlic, veggies, salt  and thyme for 10-15 minutes until slightly tender.  Carrots and potatoes are the toughest of these veggies, check those! If using frozen or canned veggies then saute for 5-10 minutes until tender and seasoned!
4. Add flour and saute for 3 minutes (this is a roux, the thickening agent.)
5. Add milk, one cup at a time stirring to incorporate fully.
6. Add chicken broth, stir until incorporated.
7. Add cream cheese and stir until melted.  Your sauce should be thickened and creamy.
8. Taste and reseason with salt, pepper, and or thyme.
9. Fill deep dish plate, or 9×9 baking dish with chicken and gravy mixture. If you have extra, put into a smaller baking dish and top with cheese! or put the mixture in a freezer bag and freeze for another time.
10. Place pie crust on top, fold under and crimp edges, and cut several slits in the top of the crust so steam can escape.
11. Bake for 30 minutes or until crust is browned.  Voila!

TIP***When you have extra celery, cut into snack size pieces and place it in a cup filled just under halfway with water.  Keep in fridge, this will keep your celery crisp and ready for snacking