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* Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Place 1 pie crust into a 9-inch pie plate.
* Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Press the edges to seal. Cut several slits in the top crust.
* Bake at 400°F. for 45 minutes or until the crust is golden brown.
* *Use a combination of sliced carrots, peas and cubed potatoes.
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