Chicken Pot Pie



1. Place chicken, onion, bay leaf, celery seeds, salt, and pepper in a large heavy saucepan; add water to cover.

2. Bring to a boil; reduce heat, cover, and simmer for 10-15 minutes or until chicken is tender.

3. Remove chicken from broth, reserving 2 cups of broth. Remove bay leaf.

4. Cut chicken into ½-inch wide strips; place in a deep-dish 9-inch pie plate.

5. Follow package directions for cooking vegetables, except after bringing to a boil, cook only for 2 minutes; drain well.

6. Follow package directions for preparing chicken gravy mix, substituting 2 cups broth for water.

7. Add vegetables, gravy, thyme, and garlic to chicken, mixing well.

8. Place pie crust atop chicken mixture; seal edges to pie plate. Flute edge with fork; cut 4 slits in the top of the crust.

9. Bake in a preheated very hot oven (450°F) for 10 minutes.

10. Reduce temperature to moderate (350°F) and bake an additional 15 minutes or until crust is lightly browned.

Note: prepared pie crusts are available in the refrigerated section of the grocery store.