Saute the first 3 ingredients in butter in a big skillet over medium heat until tender, 5-10 minutes.

Add flour; stir until smooth. Cook 1 minute, stirring constantly.

Add chicken broth and milk; cook, stirring constantly until thickened and bubbly, about 10-15 minutes.

Stir in chicken, peas, salt, and pepper.

Cool before pouring into pie crusts. VERY important! This allows it to thicken a bit more.

At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.

Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer! And see instructions below for both.

Start by preparing the crusts by rolling them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover.

Pour filling mixture into bottom crusts and cover with top crusts.

Fold edges under and crimp.

Poke slits in the top (you can make a nice pattern here too!)

Cover with foil, label and freeze. See below for preparation instructions

Preheat oven to 350°F.

Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.

Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above (To Assemble Your Pot Pie) and bake accordingly. OR you may bake the whole pie from frozen.

Preheat oven to 350°F.

Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes.

Remove from oven and let rest for 10 minutes before cutting.