Line 9-inch pie plate with Reynolds Wrap Heavy Duty Aluminum Foil; set aside.
Combine chicken, gravy, vegetables, sage and pepper. Place in foil-lined pie plate.
Cover with a sheet of foil. Fold edges of bottom and top foil sheets together to make a packet; freeze. When frozen solid, remove pie plate and return packet to freezer.
Preheat oven to 400°F.
To bake, return frozen foil packet to original pie plate and remove top sheet of foil from pot pie. Place pie crust over frozen filling. Fold up excess pie crust to form edge of pie crust, cut slits in top of crust to vent steam.
Bake 55 to 60 minutes or until crust is golden brown and filling is hot. If pie crust over browns, fold foil border over edge of pie crust.
Number of Servings: 6