Grandmas Favorite Pot Pie

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

1. Heat the oven to 400F.
2. Place the potatoes, carrots, peas, chicken, mushrooms and soup in a large bowl, and fold together until blended.
3. Add the onion powder, sage, rosemary and pepper, and stir until blended.
4. Form 1 pie crust into a deep dish pie plate.
5. Pour the pot-pie mixture into the crust, and place the top crust over the top.
6. Seal the edges with a fork or by pinching with the thumb and forefinger.
7. Cut two, 1-inch slits in the center of the crust to vent.
8. Bake 10 minutes; reduce the heat to 350F Bake for an additional 40 minutes, or until the crust is golden.
9. Place on a wire rack to cool slightly.
10. Cut the pie into 8 wedges to serve.
11. Nutritional Information Per Serving:
12. 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, ground pepper, crusts

Taken from www.food.com/recipe/grandma-rsquo-s-favorite-pot-pie-441146 (may not work)