Preheat oven to 375°F. Place one pie crust into pie pan, leaving ½” of dough beyond edge of pan. Heat olive oil and sauté celery, onion, carrot and bell pepper for 2-3 minutes. Add bay leaf, salt, pepper, sage and chicken. Stir and set aside. Mix veggie broth powder with hot water; stir until powder has dissolved. Cook mushrooms and leeks in ½ cup veggie broth and wine until leeks are tender-crisp. Add to chicken mixture. Melt butter, stir in flour and cook 2-3 minutes over low heat, stirring frequently. Add remaining veggie broth to butter mixture ¼ cup at a time, stirring constantly, until desired sauce consistency is reached. Simmer 5 minutes. Add sauce to chicken mixture and stir. Pour into prepared pie pan. Cover with remaining pie crust, seal edges, prick top with a fork and bake 15-20 minutes or until crust is golden brown.

Peel and core apples. Place in a saucepan with a small amount of water, just enough to start the steaming process. Cover and cook over low heat, stirring occasionally, until apples are cooked through and are able to be mashed into sauce with a fork or spoon. Add honey and cinnamon to taste. Serve warm or cold.

 To make cheese bread, butter 4 bread slices, sprinkle with Parmesan and broil to your desired finish. Make green salad using 1 head lettuce, 1 carrot, 1 celery stick, ½ red bell pepper, and 1/2 cucumber.