Old-fashioned comfort food at its best! Simple ingredients for a chilly autumn dinner in!
Cook peas and carrots, drain.
In a saucepan, cook onions and mushrooms in butter until tender. Stir in flour, salt, sage, and pepper. Add chicken broth and milk all at once. Cook and stir until thick and bubbly. Dump in peas, carrots, chicken and potato.
Line a pie plate with rolled out dough for the bottom. Pour mixture into pie shell. Top with the other pie dough. Bake at 450 degrees for approximately 20 minutes or until golden brown.
Variation: You can also make four individual potpies to enjoy or to freeze.
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I just reread the recipe to remember what I did when I made the recipe. I did not use a saucepan. I used a large, deep saute pan. Being able to spread out the onion and mushroom is best. The recipe is written like it’s easy, but it was a lot of work. You have to cook the chicken and potato first. I think I’ll stick to my chicken pot pie recipe which has less steps
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