Low-Fat Chicken Pot Pie

Name: Low-Fat Chicken Pot Pie
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)

9 ingredients

6 steps

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)

Directions

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 450° 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.