Ingredients

  • 1 package (15 ounces) refrigerated pie crust (2 crusts)
  • 1 can (10 1/2 ounces) Campbell's Chicken Gravy
  • 3 cups cooked cut-up vegetables *
  • 2 ounces cans (4.5 each) Swanson Premium White Chunk Chicken Breast in Water, drained

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
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  • Length: 15 minutes

Step 2

  • Place 1 pie crust into a 9-inch pie plate.
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Step 3

  • Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate.
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Step 4

  • Place the remaining pie crust over the filling. Press the edges to seal.
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Step 5

  • Cut several slits in the top crust.
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Step 6

  • Bake at 400F. for 45 minutes or until the crust is golden brown.
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  • EQUIPMENT:
  • Length: 45 minutes

Step 7

  • Use a combination of sliced carrots, peas and cubed potatoes.
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