Chicken Pot Pie

1 recipe perfect pit crust
16 oz. bag frozen mixed vegetables
2 cups cooked chicken, shredded or diced

Gravy Recipe:
1/3 cup butter (or dairy-free butter substitute)
1/3 cup flour
3 1/4 cup chicken stock
-Melt butter in pan, then add flour and whisk for 2-3 minutes until the flour is golden brown. Slowing whisk in broth, and heat to a boil. Cook and stir until the mixture boils and thickens.

1) Preheat oven to 400 degrees.
2) Use half of the pie crust to cover the bottom of the dish you're using (pie plate, 8x8, 9x13). Poke holes in the crust with a fork. Bake for 15 minutes.
3) While bottom crust is baking, make gravy.
4) Place frozen mixed vegetables in a colander and put in the sink. Run warm water over vegetables for about 2 minutes, using your hands to separate and move the vegetables around.
5) Combine gravy, vegetables, and cooked chicken. Pour into the baked bottom crust.
6) Place the second half of the pie crust over top, then bake for 30-40 minutes at 400 degrees.
7) Let it sit for about 10  minutes before serving.