1 (10 oz.) can chunk white chicken, drained
1 (16 oz.) pkg. refrigerated pie crusts
3 tbsp. butter
1/2 c. diced peeled potatoes
1/2 c. chopped onion
1/4 c. sliced celery
1/2 c. frozen peas and carrots
1 (10 3/4 oz.) can condensed cream of chicken soup
1/8 tsp. ground white pepper
1/4 tsp. ground sage
1/4 tsp. rosemary, crushed

Bring pie crusts to room temperature, according to package directions. Melt butter in large saucepan. Add all vegetables and saut 5 minutes. Combine soup, herbs, spices and chicken and stir into vegetable mixture. Unfold one pie crust and fit into pie plate. Fill with mixture and cover with second pie crust. Trim crust if necessary and press edges with a fork. (Brush top with a mixture of 1 egg, beaten and 1 tablespoon of water to create a nice glossy crust, if desired.)

Bake 10 minutes at 400°F, then reduce heat to 350°F for an additional 40 minutes. Cover crust with foil for the last 15 minutes to prevent excessive browning.