• 1 tsp vegetable oil
• 2 tbsp flour
• 1 tsp sage
• ¼ tsp salt
• ¼ tsp pepper
• 1 cup water
• 1 ½ cup frozen vegetables
• 1 cup mushrooms, quartered
• 10 ½ oz condensed cream of chicken soup
• 1 pie crust

You can use your favorite recipe for the pie crust; ours is here.

Cut the chicken into roughly half-inch cubes. Toss the chicken with the flour and spices. Heat the oil over medium-high, add the chicken and spices, and cook until the chicken is browned (about 5 minutes). Stir in the water, vegetables, mushrooms, and soup and bring to a boil. Reduce heat and simmer for 15 minutes or until thickened. Serve with pie crust.