Ingredients

1 package (15 ounces) refrigerated pie crust (2 crusts)

1 can (10 1/2 ounces) Campbell’s® Chicken Gravy

3 cups cooked cut-up vegetables *

2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained

Preparation

  • 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.