Super Easy Chicken Pot Pie

1 whole chicken (pre-made rotisserie)

4 cups chicken stock

2 onions (diced)

2 tbsp. butter or olive oil

2 large carrots, diced

2 tbsp. flour

1 tbsp. sage

1/2 cup heavy cream

1 cup peas (canned or frozen- or you can use a pea & carrot mix)

1 egg, beaten

1 pie crust (found in dairy isle of supermarket w/the 2 pieces)

Pre-heat oven to 425.

Bone & chop up the rotisserie chicken & dice into little pieces (about 3 cups worth-if not add more peas).

Bring the 4 cups of chicken stock to a boil & add in the chicken- let it soak in 5/10 min.

Put the 1 tbsp. butter (or olive oil) in a deep skillet & when melted, add the onions & carrots. Cook abt. 5 minutes until soft. Lower heat & then add the flour & sage- cook till flour turns into a tannish mixture.

Combine the chicken mixture to the flour mixture & add in the cream & peas here. Cook about 5 minutes. Season with salt/pepper to taste.

In the meantime, roll out the store bought pie crust into a pie pan (ungreased). Bottom half first, add mixture, and then add top half.

Beat the egg & brush top of pie crust.

Bake in the oven- 425, 15/20- or until top of crust starts to brown.