Chicken Vegetable Pot Pie

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1 teaspoon olive oil

2 carrots, thinly sliced

2 celery, thinly sliced

1 pound cooked chicken, chopped

1/2 cup peas

1 can (15 ounces) fat-free chicken gravy

1/4 teaspoon salt

1/4 teaspoon ground black pepper

parsley, to taste

1 deep-dish frozen double pie crust

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