3 large chicken breast, cubed and cooked
1 (10 oz) pkg. frozen peas and carrots
1/2 cup chopped onion
1 Tbsp. butter
1/2 tsp. salt
1/2 tsp. ground sage
1/4 tsp. pepper
1/2 tsp. garlic powder
1/4 cup butter
1/4 cup flour
1/2 cup whipping cream
1 can chicken broth
Ready made pie pastry (I like a double crust)
1 egg, beaten
Preheat oven to 450 degrees. Place one of the pie shells in a 9-inch pie plate making sure to crimp well over the edge other wise it will shrink into the plate; cook per package directions, set aside.
In a saucepan melt the 1 Tbsp. of butter and add onion, salt, pepper, garlic powder and sage; cook until tender. Add the 1/4 cup butter and melt; add the flour and cook for 1 minute. Add chicken broth and stir until thickened. Stir in cream. Add chicken and vegetables to the sauce.
Place chicken mixture in cooked pie shell and top with raw pie dough. Make a couple of slits in the top, crimp the edges around the pie plate, brush with egg wash and bake for 12-15 minutes or until the pastry is golden brown.