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Preheat oven to 425°F and spray 4 (1½ cup) oven-safe bowls with
nonstick cooking spray. Whisk together water and gravy packets
in a large saucepan and place over medium-high heat. Stir in
chicken, vegetables, onion and herbs. Bring to a boil and reduce
heat to medium-low. Cook for 10 minutes, stirring occasionally.
While filling cooks, cut pie crust into 1/2-inch strips, cutting
larger strips in half crosswise. Spoon equal amounts of filling
into prepared dishes and lay strips of pie crust over the top.
Bake for 15 minutes or until pastry is golden brown.
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