4 chicken breast halves or 1 1/2 lb. boneless breasts
1 (15 oz.) can carrots
1 (15 oz.) can peas
1 (15 oz.) jar chicken gravy
1 sm. box pie crust mix
Pepper

Boil chicken for 10 minutes. Meanwhile make pie crust to fit on top of an 8 1/2 x 8 1/2 x 2 1/2 inch Pyrex dish. Add boiled chicken layered in dish and pepper lightly. Add carrots and peas. Then pour gravy on top. Put pie crust on and slice some vents into it. Bake in preheated oven at 350 degrees for 35-40 minutes. Crust should be golden brown.