2 Tbsp. Butter or Margarine, divided
1 pound Boneless, Skinless Chicken Breasts, cut into 1-inch pieces
½ tsp. Salt
½ tsp. Dried Thyme Leaves
¼ tsp. Black Pepper
1 package (16 ounce) Frozen mixed veggies, stew veggies work great
1 can condensed cream of mushroom soup, undiluted
1/3 cup Milk
1 refrigerated pie crust (1/2 0f 15-oz. package), at room temperature
1. Preheat oven to 425 degrees. Melt 1 Tbsp. butter in medium
broilerproof skillet over medium-high heat. Add chicken; sprinkle
with salt, thyme, and pepper. Cook 1 minute, stirring frequently.
2. Reduce heat to medium-low. Stir in vegetables, soup, and milk. Simmer 5 minutes.
3. While soup mixture is simmering, unwrap pie crust. Using knife cut slits in crust.
4. Remove chicken mixture from heat; top with pie crust. Melt
remaining tablespoon butter. Brush pie crust with 2 teaspoons melted butter. Bake 12 minutes. Turn oven to broil; broil 4-5 inches from heat source 2 minutes or until crust is golden brown and chicken mixture is bubbly.
Makes 4-5 servings.