2 cans cream of potato soup
8 oz. frozen carrots and peas
2 boneless chicken breasts
2/3 c. milk
1/4 tsp. onion salt
1/4 tsp. pepper
1/4 tsp. sage

CRUST:

2 c. flour
1 tsp. salt
2/3 c. shortening
6-7 tbsp. cold water

Bake chicken and cut into small chunks. Cook carrots and peas according to package directions. Combine soup, milk and spices. Add chicken and vegetables. Divide evenly into 6 individual casserole dishes or one large casserole dish. Top with pie crust. Prick crust with fork many times. Bake at 375 degrees for 45 minutes.