Chicken Pot Pie with Mashed Potato Topping

3-4 T butter
1 T olive oil
2-3 c chicken broth
5 tbsp flour
1/2 c ch onions
1 c sliced carrots
kosher salt and fresh pepper (to taste)
1 c ch mushrooms
1 c chopped celery
1 tsp dried sage
1 c half and half
1 c frozen corn kernels
1 c frozen peas
2 - 4c cooked shredded chicken
4-5 tbsp chicken granules
1 refrigerated Pillsbury pie crust
potatoes

1.Add 1 tbsp of butter and 1 tbsp of olive oil to large pan. Chop onion, celery, carrots, and mushrooms and place in pan. Saute vegetables for about 5 minutes or until they become soft. Add a splash chicken stock to give them a little flavor Sprinkle with salt and pepper, now add 5 tbsp of flour and stir until it bubbles. Slowly add chicken stock and keep stirring until smooth and has thickened. Add your sage. Stir until sauce begins to simmer  around 5 minutes Add frozen corn and peas and cooked chicken. Pour in half and half, stir and taste. If you need more flavor, stir in a few tablespoons of chicken granules ( I used about 4 tbsp).

Mashed Potatoes -
3 lbs russet potatoes About 6-7 med size
1/2 stick butter
salt and pepper to taste
1/4 c heavy cream or half anf half
1 c sour cream
1 c shredded cheddar cheese

2.Peel and cut potatoes, cook them in salted water for 15- 20 minutes or until they are soft. Drain them and put in bowl. Microwave the 1/2 stick of butter, heavy cream, and sour cream for about 30 secs or until soft and smooth.

3.Pour cream sauce over potatoes, add salt and pepper to taste add 1c of shredded cheddar Cheese. Using you mixer, whip them up until light and fluffy.

4.I used a regular glass pie dish but would use a deep dish next time this makes a lot of filling. Roll your pie crust into dish, pour in the chicken pie mix then dollop on the mashed potatoes. Sprinkle with a couple of pads of butter and salt and pepper.

5.Bake at 375º for 40-45 minutes until top is golden and crust looks done. Use a cookie sheet underneath in case it starts to bubble over mine was dripping all over the place lol.