In a roasting dish, place chicken breast with quartered small onion and about a half cup of the chicken stock. Brush lightly with the olive oil. Roast in a preheated 350 degree oven for about 35 minutes. You don’t want to over-cook the chicken, but it should cooked through. Remove from oven. Reserve chicken stock and juices. Cut chicken into cubes when cool.

Prepare pie crust if making homemade and put in fridge.

In a large saute pan, melt butter over medium low heat, add in onions and celery. Cook for 3- 5 minutes until onion starts to become transparent. Sprinkle in the flour and stir until onions and celery are coated. Cook flour mixture for about 2 minutes. Remove from heat and stir in chicken stock. Also add in the reserved chicken stock from roasting the breasts. After the stock is incorporated with the flour, put the pan back on heat and add in carrots. Cook for 5 minutes. Add in potatoes as well as the rosemary, sage, salt and pepper.

Cook for about 10 more minutes or until the potatoes just start to become soft but are not quite cooked through and gravy has thickened and is bubbly. Add in cubed chicken and frozen peas. It is important at this stage to taste your gravy to be sure the seasonings suit your family. Add in cream and peas and remove from heat.

Roll out bottom pie crust and place in pie plate. Add your chicken mixture. Roll out top pie crust and place on top the pie. Remember to cut some vents for steam to escape. Trim off extra pie crust and pinch edges to close the crust.

Bake in a 350 oven for about 40 minutes or until pie crust is golden brown. Let stand for 30 minutes, then slice and serve!
Enjoy!

* Variation If you have left over chicken and gravy add the gravy to the sautee pan after you have sauteed onions and celery. Thin with a bit of chicken stock if needed. Then add potatoes and carrots to the gravy mixture and cook until the veggies are tender. Then add in chicken, rosemary, salt and pepper. Continue with recipe as directed.