3 medium boneless chicken breasts, cubed
1 cup baby carrots
1 medium onion, chopped
3 celery stalks, diced
1 (8 oz.) tub fresh sliced mushrooms
1 large potato, diced
1 (10 oz.) can cream mushroom soup
1 (10 oz.) can cream celery soup
3/4 (15 oz.) can whole kernel corn, drained
3/4 (15 oz.) can sweet peas, drained
1 tsp. sage
1 tsp. oregano
freshly ground pepper
garlic and onion powder
2 boxes pie crusts (Pillsbury)

In a large skillet on medium heat, cook chicken in olive oil until 1/2 cooked. Add carrots, onion, celery, mushrooms, potato, sage, oregano then shake on some pepper, garlic powder and onion powder. Continue to cook until chicken is completely done.

In a large mixing bowl stir together soups, corn and peas then add in chicken mixture to complete the pie filling.

Pour half of the filling into pie shell and place another shell (with the crust edge cut off) on top and crimp edges. Cut 4 small slits in top crust. Repeat to make another pot pie.

You can either freeze 1 for later or bake them both at 375°F for 45 minutes or until the crust is golden brown.

Then EAT and ENJOY! :)

Variation: May substitute turkey for chicken.

Submitted by: Mrs. H. Garner