1 (9") uncooked pie crust
2 cans sliced potatoes
1 sm. can peas & carrots
2 c. cooked, cubed chicken concentrate (Watkins preferred)

Drain potatoes, peas and carrots. Make up chicken concentrate for 4 cups of gravy using 1 cup water and 3 cups skim milk instead of all water. Add chicken and vegetables, place in pie crust. Bake approximately 40 minutes or until crust is golden and mixture is bubbly at 350 degrees. Top crust can be added before cooking, but cut slits in the top for venting.