1 box, two 9-inch refrigerated pie crusts, room temperature
2 tablespoons butter
Half onion chopped
2 large carrots, diced
2 celery stalks, diced
1 potato diced
2 cups chicken mushroom gravy
½ teaspoon salt
¼ teaspoon pepper
2 cups diced cooked chicken
1 cup frozen peas or green beans thawed
Heat oven to 425°F. Butter a 9-inch glass pie pan.
In a saucepan, melt butter over medium heat. Add vegetables and cook over low heat stirring frequently, until tender. Stir in salt and pepper. Gradually stir in chicken gravy
And chicken. Remove from heat. Spoon chicken mixture into a crust-lined pan. Top with
second crust; seal edge and flute. Cut slits in several places in the top crust.
Bake 45 minutes or until the crust is golden brown. Let stand 5 minutes before serving.