1 cup cooked chicken, cut into bite-sized pieces
2 carrots, cut in half lengthwise then sliced thinly
1/2 cup celery, chopped
1/2 cup frozen peas, thawed
2 medium potatoes, cubed
2 sprigs fresh rosemary
1/4 tsp thym
1 tsp chicken bouillon
2 tsp butter
2 tsp flour
2 cups milk
1 prepared pastry crust
Place potatoes, carrots, rosemary, thym and bouillon in a saucepan and add enough water to barely cover them. Bring to a gently boil and cook until tender.
In a large frying pan, melt the butter over low heat. Stir in flour with a wire whisk. Cook over low heat, stirring constantly. Do not allow the mixture to brown. Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken.
Once the sauce thickens (think gravy) stir in the chicken, potatoes, carrots and liquid from cooking. Taste and season with salt and pepper. Stir until mixed evenly.
Roll pastry crust out and place in a slightly undersized baking dish so that the edges stand above by about 1/2 inch. Pour filling into crust, then gently bring the edges in to wrap over filling a little.
Bake on 350° 25-35 minutes until browned and bubbly.