Classic Chicken Pot Pie

• 1 (15 ounce) package pie dough
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons dried rubbed sage
• salt and pepper
• 8 ounces cooked boneless skinless chicken breasts, pre-cooked and diced
• 1 1/4 cups water
• 1 1/4 cups frozen mixed vegetables (I use frozen peas, corn, carrots, and geenbeans.)
• 1 (10 1/2 ounce) can cream of chicken and mushroom soup

1. Pre-heat oven to 425 degrees.
2. In a plastic bag, mix flour, salt, pepper, and sage. Mix well, then add chicken. Mix again.
3. Brown chicken in a large skillet. Add water slowly to loosen brown bits.
4. Add veggies and soup then simmer for ten minutes.
5. Lightly grease a 9 inch pie pan and add bottom pie crust.
6. pour in chicken and veggie mixture then add top crust. Cut slits in to crust to let out steam.
7. Cook for 45 minutes in a pre-heated oven.
8. After 20 minutes cover edges of cust with tinfoil.

flour, sage, salt, chicken breasts, water, mixed vegetables, cream of chicken and mushroom soup

Taken from www.food.com/recipe/classic-chicken-pot-pie-225968 (may not work)