chicken, cooked and shredded
frozen mixed vegetables
baby bella mushrooms, sliced
1 small onion, chopped
chicken base or chicken stock
corn starch
pie crust or Pepperidge Farm Puff Pastry sheets
Saute the onion and sliced mushrooms in butter or olive oil until soft.
Add frozen mixed vegetables, chicken, and chicken stock (or water and chicken base).
Simmer until vegetables begin to soften. You want the mixture to have enough liquid to make the gravy, but not be too soupy. Use corn starch dissolved in water to thicken the mixture before removing from heat.
Spray a 9x13 baking dish and fit the bottom crust to the pan.
Pour in the chicken and vegetable mixture.
Top with remaining crust and use a fork to vent the crust.
Bake at 375 degrees until the crust is golden and flaky. Cool for 5 minutes to allow gravy to thicken before serving