Chicken Pot Pie

Ingredients

• 1 pkg. refrigerated pie crusts
• 3 Tbsp butter, diced into 1-Tbsp pieces
• 3/4 cup finely chopped yellow onion
• 2 1/2 Tbsp all-purpose flour
• 1 cup half and half
• 1 container McCormick® Simply Better Turkey Gravy, or Chicken Gravy
• 3 cups frozen mixed vegetables
• 2 cups shredded rotisserie chicken or leftover turkey
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper

Directions

1. Set a baking sheet in the oven, then heat the oven to 425 degrees. Following the package instructions, fit the pie crusts into a 9-inch pie plate for a two-crust pie.
2. In a large skillet over medium heat, melt the butter. Add the onion and cook until it has softened, about 5 minutes.
3. Sprinkle in the flour and cook for 1 minute, stirring the whole time. Whisk in the half and half, then add the turkey gravy.
4. Stir in the vegetables, chicken, rosemary and thyme, then season with salt and pepper to taste. Heat the filling until warmed through.
5. Spoon the filling into the prepared crust in the pie plate. Lay the second pie crust over the top, then seal the edges and flute them if you like. Make several cuts in the top crust so steam can get out.
6. Bake in the hot oven for 30 to 35 minutes, until the crust is golden brown. If the edges are darkening too quickly, tent them with foil to slow things down.
7. Rest the pie for 5 minutes before you slice and serve it.