Creamy Chicken Potpie

• 2 cans (9-3/4 ounces each) chunk white chicken, drained
• 1 can (15-1/4 ounces) lima beans, drained
• 1 can (15 ounces) sliced carrots, drained
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 can (14-1/2 ounces) sliced potatoes, drained
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1-1/2 teaspoons rubbed sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 packages (15 ounces each) refrigerated pie pastry
• 1 tablespoon butter, melted

1. In a large bowl, combine the first 10 ingredients. Line two 9-in. pie plates with bottom crusts. Add filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with butter.
2. Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375u0b0 for 35-40 minutes or until golden brown. Let stand for 10 minutes before cutting.
3. To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a
4. .
5. Bake at 425u0b0 for 30 minutes. Reduce heat to 375u0b0; remove foil. Bake 55-60 minutes longer or until golden brown. Let stand for 10 minutes before cutting.

white chicken, beans, carrots, mushrooms, potatoes, condensed cream, condensed cream, sage, salt, pepper, pastry, butter

Taken from www.tasteofhome.com/recipes/creamy-chicken-potpie/ (may not work)