2 tbs butter OR margarine, divided

1 lb boneless skinless chicken breasts, cut into 1″ pieces

1/2 tsp salt

1/2 tsp dried thyme leaves

1/4 tsp black pepper

1 (16 oz) pkg frozen mixed veggies, such as potatoes, peas and carrots, thawed and drained (or any other combo you prefer)

1 can cream of chicken OR cream of mushroom soup, undiluted

1/3 c dry white wine OR milk

1 refrigerated pie crust (1/2 of a 15 oz pkg), at room temperature

preheat oven to 425 degrees. melt 1 tbs butter in medium broiler-proof skillet over medium-high heat. add chicken; sprinkle with salt, thyme and pepper. cook 1 minute, stirring frequently.

reduce heat to medium-low. stir in veggies, soup and wine (or milk); simmer 5 minutes.

while soup mixture is simmering, unwrap the pie crust. using a small cookie cutter, make 4 decorative cut-outs from pastry to allow steam to escape.

remove chicken mixture from heat; top with pie crust. melt remaining tbs butter. brush pie crust with 2 tsp melted butter. arrange cut-outs attractively over crust, if desired. brush cut-outs with remaining 1 tsp melted butter. bake 12 minutes. turn oven to broil; broil 4 to 5 inches from heat source 2 minutes or until crust is golden brown and chicken mixture is bubbly.

makes 4-5 servings