Low-Fat Chicken Pot Pie

• 1/2 c. diced carrots
• 1/4 c. diced celery
• 1/4 c. chopped white onion
• 2 (12 oz.) jars Heinz fat-free chicken gravy
• 1 1/2 c. cooked chicken, diced
• 1/2 c. fresh snow peas or 1 small can corn, drained
• 1/2 c. thinly sliced fresh mushrooms
• 1/8 tsp. pepper
• 2 ready made pie crusts (uncooked)

1. Saute carrots, celery and onion in small amount of chicken gravy; mix with chicken, remaining vegetables, seasonings and enough gravy to fill bottom of pie crust.
2. Put top crust on and tuck edges under and flute.
3. Cut steam holes.
4. Bake at 450u0b0 for 20 to 30 minutes or until lightly browned and inside mixture is bubbly.
5. Heat any leftover gravy on low heat, stirring constantly, until bubbling.
6. Spoon over pieces of pie.

carrots, celery, white onion, chicken gravy, chicken, fresh snow peas, mushrooms, pepper, made pie crusts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=947906 (may not work)