Grandma’S Favorite Pot Pie

• 1 can (15 ounces) diced potatoes, drained
• 1 can (15 ounces) sliced carrots, drained
• 1 can (15 ounces) reduced-sodium sweet peas, drained
• 1 can (10 ounces) chicken, drained and flaked
• 1 can (10 3/4 ounces) reduced-sodium cream of chicken soup
• 1 can (8 ounces) sliced mushrooms, drained
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground sage
• 1/4 teaspoon ground rosemary
• 1/4 teaspoon freshly ground pepper
• 1 package (15 ounces) refrigerated pie crust, contains two crusts

1. Preparation Time: Approximately 10 minutes
2. Cook Time: Approximately 50 minutes
3. Preparation:
4. Heat the oven to 400u0b0F.
5. Place the potatoes, carrots, peas, chicken, mushrooms and soup in a large bowl, and fold together until blended. Add the onion powder, sage, rosemary and pepper, and stir until blended.
6. Form 1 pie crust into a deep dish pie plate. Pour the pot-pie mixture into the crust, and place the top crust over the top. Seal the edges with a fork or by pinching with the thumb and forefinger. Cut two, 1-inch slits in the center of the crust to vent.
7. Bake 10 minutes; reduce the heat to 350u0b0F. Bake for an additional 40 minutes, or until the crust is golden. Place on a wire rack to cool slightly. Cut the pie into 8 wedges to serve.
8. Servings: 8
9. Nutritional Information Per Serving:
10. Calories 380; Total fat 16g; Saturated fat 6g; Cholesterol 45mg; Sodium 880mg; Carbohydrate 46g; Fiber 5g; Protein 16g; Vitamin A 100%DV*; Vitamin C 10%DV; Calcium 4%DV; Iron 20%DV *Daily Value

potatoes, carrots, sweet peas, chicken, cream of chicken soup, mushrooms, onion powder, ground sage, ground rosemary, freshly ground pepper, crust

Taken from www.epicurious.com/recipes/member/views/grandma-s-favorite-pot-pie-50105490 (may not work)