This is a nice damp weather comfort food at our house. I thought I would share this to show how nice Birdseye mixed vegetables are and to share a couple of things about cooking and freezing chicken ahead of time so you will have cooked chicken to use later on. I understand most folks likely already make chicken pot pie.

To make the pot pie you will need:

Celery not quite a full stalk, chopped

Vegetables - I use Birdseye mixed peas, green beans, corn and carrots. I think Bird's Eye is by far the best brand of frozen vegetables on the market. They are worth the slight extra cost.

Butter Beans - I like these in my pot pie, so I add them to the vegetable mixture - I use about a cup of cooked butter beans, with the liquid drained away

Red potatoes - maybe a half cup, peeled and diced

Chicken and chicken broth. 1 1/2 cups cooked chicken and a little over a cup of broth

Corn starch 2 Tablespoons and 2 Tablespoons (not shown)of AP flour to thicken the gravy

1 package of chicken gravy - your brand

2 Tablespoons of unsalted butter

1 teaspoon black pepper, 1 teaspoon powdered garlic and salt to taste

2 pie crusts I had these already in the freezer from a few weeks back. Nice when they are there, ready to thaw, roll out and use. My butter pie crust recipe is on the apple pie post which is on the "All my stuff" link at the bottom.

We buy chicken breasts (with skin and bones) maybe 8 at a time and cook them to put away in the freezer - in glass jars with the chicken covered in broth. The cooking usually gives us 4 pint jars of chicken and at maybe 3 pints of chicken broth. Doing this assures we always have cooked chicken for last moment use. Of course, broth you make will always be better than canned broth.

This jar of frozen chicken was some of the broth I used, supplemented with a little more from a freezer container. I defrosted them in the microwave and had ready to use chicken in just a few minutes.

The butter beans take longer to cook than the pie does and I always cook them and use fully cooked butterbeans in my pot pie

These are the frozen mixed vegetables from Birdseye. They always look this nice.

Mixed vegetables, chopped celery, potatoes, chicken

This is my gravy for the pie. 1 1/4 cup of cold chicken broth, 1 package of chicken gravy mix, 2 Tablespoons of AP flour and 2 Tablespoons of cornstarch. Mix together well and pour over the pot pie ingredients.

Place bottom crust in a pie pan and add pot pie ingredients.

Melt two Tablespoons of butter in microwave and pour over pie ingredients, because butter....

Place and seal top curst by tucking edges of top crust under the bottom crust edges and pinch to seal. Cut slits to allow steam to escape. Then into a 375 degree preheated oven it goes. To avoid oven mess, place a sheet pan under the pie to catch anything that might bubble out.

Cook for 40 minutes and then lay a sheet of aluminum foil on top of pie to keep it from getting too brown and cook another 20 minutes.

Allow the pie to cool before cutting.