2 carrots, sliced into 1/4 inch pieces
1 medium potato, cubed
1/2 onion, diced
1/4 cup fresh or frozen peas
3 Tbls butter
3 Tbls flour
1 1/4 cups chicken broth
3/4 cups heavy cream (I used milk)
1/2 tsp salt
1/4 tsp pepper
1/8 tsp dried thyme, crushed
1/8 tsp ground sage
2 cups cooked chicken
Pie Crust Pastry, prepared (enough for the bottom plus the top of a pie)
In a saucepan, cook carrots, potato, onion and peas in a small amount of water, covered, about 10 minutes or until crisp tender. In another pan (skillet), melt butter. Add flour, cook and stir until mixture is golden brown. Slowly add broth, cream (or milk), salt, pepper, thyme, and sage. Cook and stir 5 minutes or until thickened and smooth. Add veggies and chicken and stir until combined.
Place first pie pastry in the pie pan. Top with sauce/chicken/veggie mixture. Place second pastry over and cut slits on top.
Bake 425 degrees for 25-30 minutes (watch crust for browning).