Chicken Pot Pie with a Standard Pie crust

Chicken pot pie with a Marie Callender's Vegan frozen Pie Crust. You can use chicken made from Butler Soy Curls, Just Chicken plain strips (my favorite), or whatever 'chicken' you like. You will want to pan sear the chicken with some rotisserie chick spice, or at least garlic/onion/pepper to give it a rustic taste. I then used frozen veggies mixed in a pan with Low or No sodium veggie broth and a little AP flour to make the gravy. I bake the bottom crust until it begins to begins to look 'cooked' instead of raw. Be ready to check it every 1 minute, and puncture a few holes in the crust when it begins to bubble up from the pan. Once golden brown, remove from the oven, fill with the veggies and chicken, and place on the top crust, piching the edges. Bake till golden brown.