Super Fast Chicken Pot Pie - cooking recipe

Ingredients

2 large chicken breasts, cooked & deboned, equal to 1 1/2 cups diced chicken or 1 deboned deli chicken
1 (15 ounce) jar alfredo sauce
16 ounces frozen mixed vegetables (peas, carrots, green beans, corn)
2 tablespoons chopped pimiento or 2 tablespoons red peppers
1 pinch dried thyme
salt & pepper
2 crusts from 1 package refrigerated pie crusts

Preparation

Preheat oven to 375 degrees.
Chop chicken.
Empty bag of frozen veggies into a microwave safe bowl. Defrost in microwave. Drain any liquid.
Add everything except the pie crusts. Stir.
Spray a deep dish glass pie pan with cooking spray.
Line the pie pan with one crust. Press lightly to mold to pan.
Fill with chicken, vegetable, & sauce mixture.
Top with remaining crust. Press lightly. Crinp edges of the crusts. Cut a few slits in top of pot pie.
Bake for 25-30 minutes until golden brown.
Let sit 5-10 minutes before slicing into wedges.