Chicken Pot Pie

2 cups shredded chicken 2 jars chicken gravy 2 top and bottom pie crusts frozen hash browns (16 oz) frozen peas and carrots salt and pepper to taste Mix gravy, chicken, hash browns, and vegetables. Place the bottom pie crust in a tin. Add filling. Place the top pie crust over the mixture and pinch the edges. Poke holes in the top for venting. Cover and freeze. Bake at 350 for 35-45 minutes. Crust should be lightly browned and filling should be bubbly.