chicken pot pie

I usually use the leftover chicken from a rotisserie chicken!

2 cups cooked, diced chicken
2 cups vegetables (frozen mixed or fresh sauteed until just tender) ie carrots, red peppers, onions, peas, corn, green beans
1 can of cream of mushrooom soup or cream of chkn/celery
4 oz cubed cream cheese
salt and pepper
1 tsp thyme
1 pie crust ( I buy the premade one that comes in the little tin pie plate)

Sautee fresh vegetables or frozen, add chkn, soup, cream cheese and seasonings. Cook until bubbly. Remove pie crust from tin plate, add filling to pie plate and top with pie crust. Cut vent holes in pie crust. Cook at 350 degrees on a cookie sheet for approx 35-45 minutes until crust is browned and filling bubbling. Serve with a salad!