Chicken Pot Pie - Chelsey J

This delicious pot pie can be frozen for later or cooked immediately.

2 skinless chicken breast halves, cubed

1 can low-sodium cream of chicken soup

1 packet chicken gravy, prepared

½ tsp pepper

2 cups frozen mixed vegetables

½ medium onion

½ tsp dried oregano

½ cup grated parmesan cheese

2 9-inch refrigerated pie crusts

Place one pie crust in 9x9 baking dish. In a bowl, combine all ingredients except pie crust. Pour into baking dish. Place pie crust on top and tuck edges under. Cut steam vent in crust.

To Bake: Preheat oven to 400 degrees. Cover with foil and bake for 45 minutes, then uncovered for 15 minutes. Cool 10 minutes before serving.

To Freeze: Cover with foil and freeze until ready to use.

To Bake From Frozen: Preheat oven to 400 degrees. Place pie on a baking sheet and bake, covered, for 1 hour. Uncover and continue baking until golden brown and sauce is bubbling, about 20 minutes more.