Servings: 8

2 Rotisserie Style Chicken thighs, chopped 2 Rotisserie Style Chicken thighs, chopped
3 celery stalks, diced (about 1 cup) 3 celery stalks, diced (about 1 cup)
4 carrots, diced (about 1 cup) 4 carrots, diced (about 1 cup)
2 yellow onions, diced (about 1½ cup) 2 yellow onions, diced (about 1½ cup)
¾ cup shelled peas (fresh or frozen) ¾ cup shelled peas (fresh or frozen)
¾ cup mushrooms, diced ¾ cup mushrooms, diced
2 or 3 cloves garlic, minced 2 or 3 cloves garlic, minced
1 (10-oz) can reduced sodium condensed cream of mushroom soup 1 (10-oz) can reduced sodium condensed cream of mushroom soup
½ cup dry white wine or sherry ½ cup dry white wine or sherry
2 tbsp butter 2 tbsp butter
3 tbsp fresh Italian parsley, finely chopped 3 tbsp fresh Italian parsley, finely chopped
1 tbsp fresh sage, finely chopped 1 tbsp fresh sage, finely chopped
1 tbsp fresh rosemary, finely chopped 1 tbsp fresh rosemary, finely chopped
1 lightly baked 9-inch bottom crust and accompanying uncooked top crust 1 lightly baked 9-inch bottom crust and accompanying uncooked top crust
salt & pepper salt & pepper

Preheat oven to 400ºF, prepare chicken and pie crusts as needed. Prepare vegetables and herbs.
Sautée onion with half of butter over medium heat a few minutes until translucent. Add carrots and celery and cook a few minutes longer until they begin to soften. Add garlic and cook until just fragrant, then add the rest of the butter, chicken, mushrooms and stir to combine. Add wine and cook a few minutes until reduced slightly, stirring occationally.
Once wine has reduced, add cream of mushroom, peas, herbs, salt, and pepper. Cook until all ingredients are heated through and flavors are well combined, adjusting seasoning as needed.
Fill the bottom of a lightly cooked, 9-inch pie crust all the way to the top. The filling is fairly dense, so it shouldn't bubble over in the oven. Top with a top crust with several holes or slits to vent.
Cook 30 minutes to an hour, depending on your crust recipe, until golden and heated through.