Chicken Pot Pie

• 2 cups shredded chicken 
• 2 jars chicken gravy 
• 2 top and bottom pie crusts 
• 16 oz frozen hash browns 
• 16 oz frozen peas and carrots 
• Salt and pepper to taste 

Mix gravy, chicken, hash browns, and vegetables. Place the bottom pie crust in a tin. Add filling. Place the top pie crust over the mixture and pinch the edges. Poke holes in the top for venting. Cover and freeze. Bake at 350 for 35-45 minutes. Crust should be lightly browned and filling should be bubbly.

Label: Chicken Pot Pie. Thaw completely. Bake at 350 for 35-45 minutes. Crust should be lightly browned and filling should be bubbly.