Pie Over a Pot of Chicken

1 10 oz package of carrots and peas, cooked according to package directions

1 cup chopped onion

1/2 cup chopped celery

2 cups chopped potato, peeled

1/4 cup butter

1/3 cup flour

1 t dried or rubbed sage

2 cups chicken stock

3/4 cup milk

3 cups cubed chicken

Pillsbury ready made pie crust

1. In a sauce pan cook onion, celery and potato in butter until tender. Stir in flour and sage. Add chicken broth and milk at once, and stir until thickened and bubbling. Stir in chicken, peas and carrots.

2. Pour mixture into 3 quart casserole dish. 

3. Roll out pie crust and wipe edges of casserole dish with melted butter. Place the pie crust over the casserole dish and press edges to the sides.  Or take two pie pans lining the bottoms with a pie crust. Fill each pan with the chicken filling and top with another pie crust. Vent the top of the pie crust before baking.

4. Bake at 450 degrees for 12-15 minutes.