Chicken Pot Pie

This recipe makes 2 pies (I usually put one in the freezer for another day, I wrap it in plastic wrap and then tin foil, I thaw the pie before I cook it) If you want you can only make one up to you.

8 Tablespoons butter
1/2 Cup Chopped Fresh Parsley (1/4 of a cup if using dried Parsley)
1 cup Chopped Celery (you can use more if you like)
1 cup Chopped Carrots (you can use more if you like)
1 tsp crumbled sage
1 Cup Chopped Onion
1 Package Pillsbury refrigerated pie crusts (2 per pack)
1 package Marie Callandar's Frozen Deep Dish pie Crusts (2 per pack)
1/2 cup all-purpose flour
4 cups chicken broth
4 cups cooked and shredded chicken breasts (about 4)
salt and pepper to taste

1. Pre-heat oven to 350 degrees
2. Place check breasts in a large pot and cover with water, Boil until cooked through. (15 min)
3. Drain and let cool slightly, shred by pulling apart with 2 forks, set aside.
4. In a sauce pan, melt butter over medium heat. Add celery, carrots, and onions to butter.
5. Saute until tender. Add flour and stir for 1 min. without letting the flour start to brown.
6. Gradually add the broth and cook, stirring until the sauce thickens.
7. Season with salt and pepper to taste.
8. Stir in the chicken, parsley and sage and mix.
9. Pour the chicken mixture into the Marie Callandar Pie Crusts (the crust comes already formed in a pan)
10. Unroll the Pillsbury Pie Crust and lay on top of the Chicken Mixture.
11. Trim off the excess pastry, fold and crimp the edges.
12. Make and 'X' in the middle of the pie.
13. Bake for 1 hour or until golden brown and bubbly.