Chicken and Mushroom Pot Pie

1 cup frozen peas, or peas and carrots

2 cooked chicken breasts, cubed

2 cups milk

2 packages chicken flavor gravy mix

1 teaspoon Herbs de Provence

¼ cup chopped Italian parsley

Pastry for two-crust pie

Preheat oven to 400.  In a large pan over medium heat, sauté onion and celery in 2 tablespoons butter until onion is translucent.  Add mushrooms and sauté 1-2 minutes more.  Remove from heat and add peas.

In a medium sauce pan, combine milk, gravy mix, Herbs de Provence, and remaining 2 tablespoons butter.  Bring to a boil, stirring to dissolve gravy.  Add chicken and vegetables, return to a boil and then reduce heat to low and simmer for 5 minutes.  Remove from heat, stir in parsley and place in prepared pie shell.  Cover with second crust, crimp, slit top, and bake for 40-50 minutes or until golden brown.

4 tablespoons butter, divided

½ large onion, chopped

3 stalks celery, sliced

3 large Baby Bella mushrooms, cut in half and sliced