Low-Fat Chicken Pot Pie - cooking recipe

Ingredients

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)

Preparation

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.
Put top crust on and tuck edges under and flute.
Cut steam holes.
Bake at 450\u00b0 for 20 to 30 minutes or until lightly browned and inside mixture is bubbly.
Heat any leftover gravy on low heat, stirring constantly, until bubbling.
Spoon over pieces of pie.