* 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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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 6|
|Calories from Fat: 195 (45%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 1mg||0 %|
|Sodium 621.7mg||21 %|
|Potassium 358.8mg||9 %|
|Total Carbohydrate 51.8g||15 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 45.3g|
|Protein 9g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 430
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