Easy Lighter Chicken Pot Pie

• 1 double crust pie crust
• 1 (15 ounce) canle sueur peas, drained
• 1 (15 ounce) candiced potatoes, drained
• 1 (15 ounce) can corn, drained
• 14 cup chopped onion
• 2 -3 celery ribs, finely chopped
• 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
• 1 cup fat-free half-and-half
• 4 cups cooked chicken, diced
• salt and pepper

1. Preheat oven to 350.
2. Coat a deep dish pie plate with cooking spray.
3. Cover the pie plate with 1 of the crusts.
4. In a large bowl combine all ingredients and mix well.
5. Pour into the pie plate and cover with remaining crust.
6. Bake for 45-50 minutes or until crust is golden brown.

crust pie crust, peas, potatoes, corn, onion, celery, cream of mushroom soup, chicken, salt

Taken from www.food.com/recipe/easy-lighter-chicken-pot-pie-435082 (may not work)