Step 1

Preheat oven to 425 degrees F.

Step 2

Add cubed potatoes to a microwave safe dish. Cook on high for 3 minutes; add mixed vegetables, return to microwave for 3 minutes longer on high, or until potatoes are tender.

Step 3

In a large skillet, heat the butter over medium heat; add the flour in a tablespoon at a time, stirring in before adding the next. Cook, stirring constantly until mixture is bubbly and there are no remaining lumps, about 5 minutes.

Step 4

Slowly begin to incorporate the chicken stock, stirring vigorously until fully incorporated. Add in the seasonings and stir in well. Remove from the heat, add the salt, pepper, rosemary and thyme. Stir in the milk or half and half until smooth.

Step 5

Stir the chicken into the cream mixture, then add the potatoes, the carrots and peas; mix well. Taste and adjust seasonings as needed.

Step 6

Unroll one of the pie crusts and use a rolling pin to stretch dough. Place into a 9-inch, ungreased deep dish, glass pie plate. Gently press the crust down into the bottom and edges of the pie plate.

Step 7

Pour the hot filling into the crust and immediately top with the remaining crust, tucking the top crust up under the edges of the bottom crust. Flute the edges and cut vents into the top of the crust.

Step 8

Bake immediately for 15 minutes. Remove and place strips of foil around the edges of the crust to prevent overbrowning if needed. Return to oven for an additional 15 to 25 minutes, or until crust is golden brown and filling is bubbling.

Step 9

Let stand for 5 minutes before cutting.