1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 cup chopped celery
1 cup chopped onion
1 cup chopped shallots
1 cup packed brown sugar
1 (10 ounce) can condensed cream of chicken soup
1 cup chicken broth
1/2 (4 ounce) can sliced mushrooms, drained
Preheat oven to 350 degrees F (175 degrees C). Roll pastry into 1 inch balls and place on a baking sheet. Roll and place on baking sheet one inch apart. Place in preheated oven in the preheated oven for 25 minutes. Turn the plates once and maintain even baking.
Remove and discard pie shell. Top white pie with diced potatoes while still in pie shell. Heat oil in large skillet over medium heat. Add carrots, onion, celery, onion, carrot, shallots and brown sugar. Cook stirring until carrots are browned. Reduce heat to medium and add chicken broth and mushrooms. Cover skillet and simmer for 20 minutes.