Chicken Pot Pie

• 1 tbsp butter
• 1 tbsp olive oil
• 3 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1.5 lbs boneless chicken breast, cubed
• 1 tsp dried thyme
• 1/2 c. frozen peas
• 1 (12 oz) jar chicken gravy
• pie crust

1. Preheat oven to 350. Coat in pie dist with cooking spray
2. In a large skillet, melt half the butter with half the oil. Add carrots and celery, and cook over medium heat for 8-10 minutes. Sprinkle with half the salt and pepper. Remove from pan and set aside.
3. Heat remaining butter and oil in an, add chicken. Add salt, pepper and thyme. Brown on all sides. Continue to cook for about 5 minutes or until done.
4. In prepared pie dish, combine chicken, peas carrots, celery and gravy. Top mixture with crust, crimping the edges. Cut slashes in the middle and bake for 35 minutes, or until filling is bubbling.