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1
Turn oven onto 400F.
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2
In a skillet pan, spray the pan with nonstick spray and add the chicken.
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3
Season the chicken with salt, pepper, and lemon pepper.
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4
Brown the chicken until no longer pink, about 10-15 minutes.
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5
Meanwhile.
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6
Peel and chop the onions, potatoes, and carrots.
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7
Keep the potatoes and carrots in small pieces.
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8
I used baby carrots and sliced them up in thirds.
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9
In a medium pot, add about 1 tablespoon butter and saute the onions with about 1/2 tsp salt and cook for about 2 minutes.
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10
Add the potatoes and carrots and stir well with the onions.
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11
Cook for about 5 minutes.
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12
Add the chicken stock and canned milk season with pepper, lemon pepper, and sage.
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13
Put a lid on the pan and allow them to simmer for about 10-15 minutes and softened.
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14
By this time the chicken should be done, remove the chicken from the pan and allow to sit for about 5 minutes.
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15
Make the pie crust topping.
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16
In a small bowl, combine the flour, baking powder, salt, and milk.
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17
Stir well.
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18
Knead the dough a couple of times to allow it to be rolled.
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19
Roll out with a rolling pin into a large circle.
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20
Go back to the vegetables and add the frozen peas and allow to cook for about 2-3 minutes.
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21
Cut up the chicken into small pieces (Or you can add the leftover meat) and add to the pot of vegetables.
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22
Simmer for another 2-3 minutes.
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23
Pour the mixture into a deep dish pie dish or other round glass baking dish.
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24
Lay the pie crust on top of the mixture and pinch down the sides to keep the vegetables inside.
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25
Cut 4 slits on top.
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26
Cook for about 15-20 minutes and the pie crust is golden brown.
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27
Allow to cool for about for about 10 minutes and enjoy!
