Chicken Vegetable Pot Pie |
| Name: |
MIchelle S |
| Base: |
Camp Pendleton |
| Recipe: |
1 teaspoon olive oil
2 carrots, thinly sliced
2 celery, thinly sliced
1 pound cooked chicken, chopped
1/2 cup peas
1 can (15 ounces) fat-free chicken gravy
1/4 teaspoon salt
1/4 teaspoon ground black pepper
parsley, to taste
1 deep-dish frozen double pie crust
DIRECTIONS
Preheat the oven to 350°.
Heat the oil in a medium skillet over medium-high heat. Add the carrots and celery and cook, stirring frequently, for 7 minutes, or until tender. Place in a large bowl. Add the chicken, peas, gravy, salt, pepper, and parsley. Place in the bottom pie crust. Top with the second crust, trim the edges according to package directions, and crimp the edges. Place on a baking sheet.
Bake for 50 minutes, or until brown and bubbly.
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