Moms Chicken Pot Pie

1 1/2 cups baby carrots, sliced

2 extra-large potatoes, or 3 medium potatoes, peeled and diced

1 cup petite frozen peas
3 cups cooked cubed chicken or turkey (I like to use deli chicken)

1/2 cup onion, chopped (I leave this out sometimes)

6 Tbls.  butter
1/3 c. flour
1/2 tsp. dried marjoram
2 Tbls. dried parsley
1/2 tsp. pepper

1 tsp. salt

2-3 Cups water

2 Tbls. chicken bouillon (or better than bouillon)

4 Tbls. poultry gravy powder

1 box of pie crust (2 crusts total)

Preheat oven to 450*. Take Crust out of fridge to warm up while you make filling.  Dice your chicken and add to a large bowl.  To a medium stockpot boil water and cook carrots about 8 minutes, then add in potatoes, cook for another 14 minutes or til softened but still firm.  Add in peas and immediately drain. add vegetables to chicken and toss.  In same pot melt butter and cook onion until soft, stir in flour, salt and pepper and herbs.  Whisk in water, bouillon, and poultry gravy cook til thick and bubbly. Stir this into the filling.  Place one crust into a pie pan, pulling up sides so you have room to fold top onto it.   Pour filling in, and layer with top crust, sealing edges.  Make a couple slits in the top. Bake at 450* for 22 minutes or til pastry is golden brown.