Chicken pot pie 8/29/2007

1 whole chicken, quartered

3 tablespoons of butter


2 large carrots, sliced 1/4" thick in 1/2 moon shape

1/2 medium onion, diced to 1/4" cubes

4 sticks of celery stalks, leaves removed and cut 1/4" pieces

1 teaspoon of thyme leaves

1 teaspoon of rubbed sage

1/2 teaspoon of dry rosemary

2/3 cup of all purpose flour

1 teaspoon of chicken base

1 pint of heavy cream

1/4 teaspoon of salt

1/4 teaspoon of black pepper

2/3 cup of frozen peas

Frozen pie dough

Melted butter for top

Place chicken quarters in a pot and cover with cold water. Add 1/2 each
of the carrots, celery, and onion to pot. Add half of each herb to pot.

Bring to a boil, turn down to simmer, and cook for exactly 30