Heat the oil in a medium skillet over medium-high
heat. Add the carrots and celery and cook,
stirring frequently, for 7 minutes, or until
tender. Place in a large bowl. Add the chicken,
peas, gravy, salt, pepper, and parsley. Place in
the bottom pie crust. Top with the second crust,
trim the edges according to package directions,
and crimp the edges. Place on a baking sheet.
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