Chicken Pot Pie

• 2 frozen/refrigerated pie crusts (check that there’s no dairy (including margarine) or soy flour)
• 3 large or 4 small potatoes, washed and cubed
• 1-1.5 cups cooked chicken meat, cubed or shredded
• 1-1.5 cups frozen broccoli –or- 1 cup frozen peas
• 3 large or 4 small carrots, washed and sliced
• 1-1.5 cups sliced mushrooms
• .5 onion, chopped
• 1 stick Fleishman’s unsalted margarine
• ½ cup AP flour
• 1 chicken bullion cube (one that makes two cups of broth)
• 1.75 cups rice milk
• .25 cups white wine
• 2 tsp ground sage
• 1 tsp thyme
• ¼ tsp pepper

Defrost/bring to room temperature the pie crusts. Heat oven to 350 degrees.

Melt margarine in pan over medium heat; sauté onion in margarine until limp. Stir in flour, pepper, sage, thyme, and crushed bullion cube, heating and stirring until smooth. Add wine and rice milk, heat to boiling, boil and stir for one minute.

Steam carrots and potatoes until tender.

Place all veggies and chicken in large mixing bowl and pour sauce over this mixture, stirring to coat.

Line casserole dish with one pie crust and fill with veggie and chicken mixture. Top with second pie crust, trimmed to fit, and crimp edges together to seal. (If you’re feeling fancy, cut tiny hearts or other shapes out of the leftover dough and place on top crust, wetting the undersides of the appliqués to make them stick.) Cut vent holes in the top crust.

Place on a cookie sheet to prevent spills, and bake at 350 for approx 1 hour, or until hot and bubbly. (Note: can be frozen before or after cooking.)