FRIDAY'S FAMILY FAVORITES

There are some dishes that we go back to time after time and today's choice is a perfect example. It combines ease of preparation, healthy ingredients, and a "comfort food" feel. I have various recipes for Chicken Pot Pie but use this one most of the time. I hope you'll enjoy it as well!

 CHICKEN POT PIES (the recipe makes 2 pies)
 2 cans (9 3/4 oz each) chunk white chicken, drained
1 can (15 1/4 oz) lima beans, drained (substitute peas if you're finicky!)
 1 can sliced carrots (15 oz.), drained
1 jar (4 1/2 oz.) sliced mushrooms, drained (the hubby doesn't like mrooms so I delete them)
1 can (14 1/2 oz.) sliced potatoes, drained
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted (look for healthier choices)
1 can condensed cream of chicken soup, undiluted
1 1/2 tsp. rubbed sage
1/4 tsp salt (I omit-there's enough salt in the other ingredients)
1/4 tsp. pepper
2 pkg. (15 oz. each) refrigerated pie crust
1 tbsp. butter, melted

• In a large bowl, combine the first 10 ingredients. Line 2- 9 inch pie plates with bottom crusts. Add filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with butter.
• Cover and freeze one pie for up to 3 months. Bake the remaining one at 375 for 35-40 minutes or until golden brown. Let stand for 10 minutes before cutting.
• TO USE THE FROZEN PIE: Remove from the freezer 30 minutes  before baking. Cover edges of crust loosely with foil; place on a baking sheet.

Bake at 425 for 30 minutes. Reduce heat to 375, remove foil. Bake 55-60 minutes longer until golden brown. Let stand for 10 minutes before cutting.
YIELD: 2 pies (6 servings each)