Ingredients:

1 teaspoon of olive oil

2 thinly sliced carrots

2 thinly sliced celery stalks

1 pound of chicken breast, cooked and cubed (or canned breast)

1 can (15 ounces) fat free chicken gravy

½ cup frozen peas

1 tablespoon ground flax seed

1 tablespoon chopped parsley

¼ teaspoon salt

¼ teaspoon black pepper

1 package of refrigerated pie crust

Directions:

1. If using fresh chicken breast, cube and cook chicken and transfer to a large bowl.

2. In a skillet heat oil at medium heat and add carrots and celery, cook until tender, then place in the bowl with Chicken. Add the remaining ingredients. Mix well.

3. In a pie plate roll out bottom crust and add the chicken mixture and add the 2nd crust on the top.

4. Trim the edges and crimp.

5. Bake at 350° for about 50 minutes or until golden brown.

Bon Appetit!