Pot Pie: Thrive Food Style

 Thrive food made this a quick, healthy and tasty "home-style" dinner last night that we all enjoyed.  I'd probably like it even more on a cold winter evening, but we don't get too many of those in San Diego County!

Here is what you will NOT have to do in this recipe:

• Chop or grill veggies
• Cook or Shred Chicken

If you can add water, you are good to go!

This is one of the biggest reasons I love Thrive food.  It is so easy to quickly throw together a healthy meal that tastes great. 

Okay, here it is:

• 2 cups Thrive veggies of your choice (I used green beans, peas, carrots, potatoes and a bit of onion)
• 1 cup Thrive freeze dried chicken
• 1 1/2 cups cream of chicken soup (store bought or homemade)
• ½ tsp dried thyme
• 1 pre-made, rolled, refrigerated pie crust

Add all vegetables and the chicken to a pot of hot water (enough to more than cover them).  Let sit for 10-15 minutes. Preheat oven to 350.  Mix cream of chicken soup with thyme.

Drain veggies and chicken and transfer to a lightly oiled pie pan.

Cover with cream soup mixture.  Unroll pie crust and place over mixture.  Slice three slits in the top for steam to escape.

Bake until the crust is browned and the filling is hot and bubbly, about 45 minutes.

ps...yes, I know those are two different pans.  I was making one for a neighbor at the same time.  I had to cut and use two crusts for the top one.

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