Low-Fat Chicken Pot Pie

1. 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. 2

   Put top crust on and tuck edges under and flute.

3. 3

   Cut steam holes.

4. 4

   Bake at 450u00b0 for 20 to 30 minutes or until lightly browned and inside mixture is bubbly.

5. 5

   Heat any leftover gravy on low heat, stirring constantly, until bubbling.

6. 6

   Spoon over pieces of pie.

* Per serving · 4 servings · Values may vary.

No additional tips available.