Chicken Potpie

• 10 ounces, weight Frozen Peas And Carrots
• 1/2 cups Onion, Chopped
• 1/2 cups Mushrooms, Chopped
• 1/4 cups Unsalted Butter
• 13 cups Flour
• 1/2 teaspoons Sea Salt
• 2 teaspoons Sage
• Pepper To Taste
• 2 cups Chicken Broth (I Prefer Better Than Bouillon)
• 3/4 cups 2% Milk
• 3 cups Cooked Chicken, Cubed
• 1 whole Cooked Potato, Cubed
• 1 package Pillsbury Pie Crust (Double Crust)

1. Cook peas and carrots, drain.
2. In a saucepan, cook onions and mushrooms in butter until tender.
3. Stir in flour, salt, sage, and pepper.
4. Add chicken broth and milk all at once.
5. Cook and stir until thick and bubbly.
6. Dump in peas, carrots, chicken and potato.
7. Line a pie plate with rolled out dough for the bottom.
8. Pour mixture into pie shell.
9. Top with the other pie dough.
10. Bake at 450 degrees for approximately 20 minutes or until golden brown.
11. Variation: You can also make four individual potpies to enjoy or to freeze.

carrots, onion, mushrooms, butter, flour, salt, sage, pepper, chicken broth, milk, chicken, pie crust

Taken from tastykitchen.com/recipes/main-courses/chicken-potpie/ (may not work)