1 pound skinless, boneless chicken breast - cubed (or rotisserie chicken/turkey)
1 cup sliced carrots
1 cup frozen peas
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 3/4 cups chicken broth
2/3 cup milk

2 (9-inch) unbaked pie crusts

1 pound skinless, boneless chicken breast - cubed (or rotisserie chicken/turkey) 1 cup sliced carrots 1 cup frozen peas 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon poultry seasoning 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1 3/4 cups chicken broth 2/3 cup milk 2 (9-inch) unbaked pie crusts

1. Bake bottom crust for 5-7 minutes at 425.
2. In a saucepan, combine chicken, carrots, and peas. Add enough chicken broth to cover and boil for 15 minutes. If using rotisserie, do not add to pan. Remove from heat, drain and set aside.
3. In the saucepan, over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, poultry seasoning, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Mix chicken mixture with hot liquid mixtures in a large bowl. Pour in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.