Chicken Pot Pie

CHICKEN POT PIE

1 pkg. (15 oz.)refrigerated pie crust,at room temperature
1 can (10 1/2 oz.) chicken gravy
3 cups cooked cut-up vegetables (peas, sliced carrots and cubed potatoes)
1 can (12.5 oz.) Premium White Chunk Chicken Breast in Water, drained

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. Makes 6 servings.

*Recipe from Campbell's