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1. 1 bag Pioneer® Southern-Style Chicken Gravy Mix, prepared
2. 2 Onions, large, diced
3. 5 cups Mushrooms, sliced
4. 3 stalks Celery, diced
5. ½ lb. Butter, melted
6. 4 lbs. Chicken, cooked, cubed
7. 6 cups Peas & carrots, cooked
8. 11 lbs. Pastry dough
1. Preheat oven to 400°F (convection 350°F).
2. Sauté onions, mushrooms and celery in butter until slightly translucent.
3. Add chicken and peas & carrots. Stir until blended.
4. Add mixture to prepared gravy and stir to combine. Add to prepared crust. Fill to top, then seal and crimp with pastry crust top.
5. Bake 40-60 minutes, or until golden brown. Let cool slightly before serving.