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For the filling:
Dice potato and carrot and boil until tender. At the very end of cooking add frozen peas. Drain.
Sautee diced onion in a little oil. When soft, add chicken breast chunks and cook until no longer pink. Remove from skillet.
For the sauce:
Melt margarine or butter in skillet. Add sage (I love, Love, LOVE the taste of sage), garlic powder, salt, pepper, and flour. (I used 2 tbsp margarine and 2 tbsp flour. ) Stir with a whisk. Add chicken broth little by little, stirring with the whisk to incorporate. Continue until sauce is right consistency or just a little thin. Cook for about 5 more minutes and adjust seasoning.
Use a fork to prick the bottom pie crust all over. Place it in oven (empty) to cook for 5 to 10 minutes or until lightly brown. Remove from oven. Scoop filling into crust and ladle sauce over filling. Place top crust over filled bottom crust and crimp edges to seal. Pierce top crust with knife a couple times to provide steam vents. Bake in oven until crust is golden.
The pot pie shown is an individual size in a mini pie tin. I made six of them. This was the only one that made it long enough to snap a picture.
You can freeze the pot pies if you like. That’s what I did before my son was born. We had a big ‘ol cooking session and the pot pies went in the freezer for after he was born.