1.Add sage and thyme to pie crust recipe. Roll out pie crust thinly between two sheets of waxed paper. Set aside until filling is done.
2.Melt butter in large saute pan. Sauté celery, shallots and mushrooms for 5 minutes.
3.Add thyme, sea salt and pepper. Sauté for another minute.
4.Add chicken broth and sherry and heat until slightly reduced.
5.Stir in cream of chicken soup, shredded chicken, frozen carrots and peas, water chestnuts, parsley and flour.
6.Continue cooking until desired consistency.
7.Pour filling into buttered glass casserole. Lay potato slices on top of filling mixture.
8.On top of potato slices, carefully place crust dough. Prick crust all over with fork.
9.Brush top with egg mixture.
10.Bake at 350°F for about 45-50 minutes, until and potatoes are cooked and crust is golden-brown.
1 pie crust
1 teaspoon organic rosemary, dried
1 teaspoon organic ground sage
2 tablespoons butter
6 ounces mushrooms, washed and sliced
1-1/2 cups celery, diced
3 shallots, peeled and diced
1 cup frozen peas and carrots
1/2 cup fresh parsley, chopped
12 ounces chicken broth
1/2 cup sherry
12 ounces cream of chicken soup
3/4 teaspoon organic thyme, dried
1 teaspoon fine sea salt
1 teaspoon organic ground black peppercorns
4 ounces water chestnuts, drained and chopped (optional)
1 tablespoon flour
1 egg, beaten
1 potato, sliced very thinly into rounds