Chicken and Broth:
4 chicken breasts or your favorite chicken meat
2 onions, quartered
2 stalks celery, cut into large pieces
1 teaspoon each dried basil, thyme, oregano, sage
1 teaspoon salt
1 bay leaf

Filling and Crust:
3 cups potato, cut into 3/4 inch cubes
1-2 cups sliced carrots
1 1/2 cups frozen peas
1 cup chopped celery
1 stick of butter
1/2 cup flour
3/4 cup milk
3/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon pepper
2 packages of refrigerated Pillsbury Pie Crusts