Mostly-Canned Chicken Pot Pie

Serves 8

INGREDIENTS
1 10-ounce can chicken in water, drained
1 15-ounce can potatoes, drained
1 15-ounce can carrots, drained
1 15-ounce can peas, drained
1 8-ounce can mushrooms, drained
1 1/2 cup heavy cream
1 tablespoon cornstarch
1/2 teaspoon fresh sage, chopped
1/2 teaspoon fresh rosemary
Salt and pepper, to taste
2 pie crusts (homemade or store-bought), slightly chilled

DIRECTIONS
1. Preheat oven to 375 degrees. In a large bowl, mix chicken, potatoes, carrots, peas, mushrooms, cream, cornstarch, sage and rosemary. Taste and add salt and pepper, if needed.

2. Place one pie crust in a deep dish pie plate. Pour mixture into crust. Place second crust on top, crimping edges together decoratively. Cut 4 one-inch slits near the center.

3. Bake until crust is golden brown, about 45-50 minutes. Cut into 8 wedges and serve.

Written by and starring: Jess Hulett
Produced and directed by: Mike Stickle
Photgraphy by: Anita Aguilar