Chicken Vegetable Pot Pie I

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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 cooked chicken, chopped

1/2 cup frozen peas, thawed

1 can (15 ounces) fat-free chicken gravy

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons Parsley (optional)

1 deep-dish refrigerated double pie crust

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