Chicken Pot Pie

3 cups chopped cooked chicken

2 (14 oz) cans chicken broth

2 cups fresh mushrooms

2 medium carrots, cut into 1" long pieces

2 stalks celery, cut into 1" long pieces

2 medium onions, coarsely chopped

2 bay leafs

1 can fat-free Cream of Chicken soup

1 cup frozen peas, thawed

3/4 tsp poultry seasoning

1/4 tsp fresh ground pepper

4 sheets Pillsbury unbaked pie crusts

Preheat oven to 350 degrees. Unroll pie sheets and let sit at room temperature. Pie sheets work for standard pie plate and 8x8 square pans. Set aside.

In Dutch oven combine chicken broth, mushrooms, carrots, celery, onions, and bay leaf. Bring to a boil, reduce heat. Simmer covered for 20 minutes. Add cream of chicken soup and chopped chicken; cook for 5-10 minutes. Add poultry seasoning and pepper; heat thoroughly. Add peas, cook for 5 more minutes.

Carefully unroll pie crust and line baking dish. Pour 1/2 of the chicken filling, distributing evenly between pans. Don't fill completely to the top, as the top will need to be added and pinched at the edges. Carefully unroll second pie crust and cover pie. Pinch edges to liking, making sure edges are secure.

Pierce top of crusts and bake for 30-45 minutes; if edges start to brown too quickly, cover with foil. Let sit for 5 minutes before cutting. Makes 2 (6 serving each) pies.

To Freeze: Follow all steps excluding baking. Cover pie, flash freeze (approx 3-5 hours), then cover with foil.

Serving Day: Thaw 24 hours in the fridge. Bake according to directions. Remove plastic wrap and foil before baking.

Recipe prepared by Mary; adapted from Amy