Chicken- Vegetable Pot Pie

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Men's Health


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1 teaspoon olive oil

2 carrots, thinly sliced

2 ribs celery, thinly sliced

1 pound boneless, skinless chicken breasts, cooked and cut into bite-size pieces

1 can (15 ounces) fat-free chicken gravy

1/2 cup fresh or frozen peas

1 tablespoon ground flaxseed

1 tablespoon chopped parsley, or to taste

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 (9") refrigerated ready-to-roll, deep-dish, double pie crust

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