Curry Chicken Pot Pie

Yield:  6-8 servings

Recipe slightly adapted from Trader Joe's, originally from Trader Joe's 2011 HiiP Recipe Showdown winner, Linda Wang

Ingredients:

1 package TJ's (frozen) Gourmet Pie Crust, prepared through step 2 for double crust pie

2 cups TJ's Organic (frozen) Foursome Vegetables

1 cup TJ's (frozen) Pearl Onions

2 Tbsp all-purpose flour

1 bottle TJ's Thai Yellow Curry Sauce

1 1/2 cups TJ's Just Chicken

Directions:

Preheat oven to 400 degrees F.  Microwave Organic Foursome and pearl onions for 1 minute on high, or until defrosted.  Mix flour with curry sauce.  Add vegetables, chicken and curry sauce mixture to bottom pie crust in pan - spread evenly.  Top with pie crust.  Seal and trim off excess pie crust, and flute edge if desired.  Cut vent holes.  Bake for 40 minutes, covering edges of crust with foil halfway through baking.  Cool for 10 minutes before serving.