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1
Saute mushrooms in a little bit olive oil.
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2
Boil diced potato and boil carrots.
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3
Separate half of the rotisserie chicken into small pieces.
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4
Cook chicken gravy according to directions on package with using chicken stock instead of water.
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5
Saute onions in olive oil about 2 minutes until tender and translucent then add garlic and cook for another 2 minutes over medium heat.
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6
Add flour, salt and pepper and seasonings, stir until well blended.
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7
Gradually whisk in gravy, remaining broth, and milk, cooking and stirring until bubbly and well thickened... Cook about 20 to 30 minutes on medium-low heat stirring occasionally.
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8
Stir in chicken potatoes, corn, green beans, peas, carrots and mushrooms until well mixed.
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9
Prepare pie crusts as directed on package for two-crust pie using 10 in pie pan... prick bottom of crust with fork and press the crust with fork all around the sides of the pan.
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10
Add small handful of cheese on top of the bottom crust.
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11
Remove from the heat and spoon mixture into crust-lined pan.
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12
Add another small handful of cheese to top of mixture.
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13
Top with the second crust: seal edges well and flute.
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14
Cut slits in top crust.
