Chicken & Broccoli Pot Pie

This is great for leftover chicken or turkey! This recipe would make two pies. One is never enough. My friend that does not eat anything green eats this and says it's good....he's either polite and gagging on the broccoli, or it's really really good. I'm partial to the really good idea of coarse.

1 T Olive Oil

1 C Onion Chopped

1 T Minced Garlic

2 T fresh Sage or 1 T dried rubbed sage

1 teas black pepper

Simmer above until onion is tender, then add:

4 Carrots chopped

2 Broccoli Crowns chopped

2 C chicken broth

(optional 1/4 C freshly grated Parmesan)

1 T chicken soup base or boullian

2-3 C chopped chicken or turkey

Simmer for 5-10 minutes, then in a separate bowl, stir together:

2 C skim milk

2 T corn starch

Slowly add milk mixture to bubbly veggies and meat. Stir until thickened. Pour into pie pans lined with Pillsbury pie crust. Cover the pie with another layer of crust, put slices into the crust for air vents, you can rub some butter on the top and sprinkle some pepper for a glistening savory crust.

Bake in 400 degree oven for about 30-40 minutes, until crust is brown and sauce is bubbly. It is best to let the pie sit for 20 minutes so it will come out like pie and not like soup. Gotta be patient.