Easy Chicken Pot Pie

Thaw 1 Pepperidge Farm Puff Pastry sheet (17 ¼ oz size pkg) for 30 min.

Heat 1 T. oil in heavy skillet. Add 2 large chopped onions and ¹/₈ t. garlic powder or 1 clove minced garlic.

Cook until tender.

Add 1 jar (12 oz) Franco-American Slow Roast Chicken Gravy, 1 pkg frozen mixed vegetables and 2 c chopped cooked chicken.

Heat thoroughly. Pour into a 9” deep-dish pie plate.

Unfold pastry and place over mixture.

Trim to fit pan.  Seal edges with fork. Bake 25 min or until golden brown at 400^o.