Ingredients
♥ 1 Kinnikinnick Foods gluten-free pie crust
♥ 1 bag of frozen mixed vegetables (beans, carrots, corn, peas)
♥ 3-4 chicken breasts
♥ 1 package of McCormick gluten free turkey gravy
♥ Butter or canola/olive oil

Directions
➊ Remove pie shells from freezer and thaw for 15 minutes. Prick thawed shell on the bottom and sides with a fork. Preheat the oven to 350°F. 
➋ Clean and cut chicken into bite-sized pieces and set aside.
➌ Place frozen vegetables in a pot of water and boil until fully cooked (soft).
➍ In a separate pan, make the gravy by following the instructions indicated on the packet.
➎ Add the diced chicken to buttered/oiled pan and cook thoroughly to a temperature of 165°F.
➏ Once the chicken is fully cooked and golden brown, add the boiled vegetables and finished gravy. Mix thoroughly.
➐ Place the mixture in the pie shell and top with the other thawed pie crust, pinching edges together with fingers. Flute with fork or fingers. Cut two slits in the top of pie crust to allow steam to escape.
➑ Bake for 12-15 minutes or until golden brown. Slice and serve!

Helpful hints: If pie shell is broken, thaw shell. Dampen the crack with water; use your fingers to seal the crack together by lightly pinching and pressing the dough.