Place one of the pie crusts in your pie plate it and gently stretch it over the sides to cover.
Sauté the onion, carrot and celery in butter and cook until the onion is translucent, about 5 minutes.
Stir in the flour and seasonings, and continue to cook another couple minutes.
Pour in the chicken broth and the heavy cream, and simmer, stirring, until mixture has thickened (about 5 to 10 minutes).
Stir in the cooked chicken and the frozen peas.
Spoon the mixture into your prepared pie crust. Place the second pie crust on top and use a fork to crimp the edges together. Trim the excess off the sides, and vent the top.
Bake at 400° F for 40 minutes, until filling is heated through and crust has turned golden brown.
Remove from oven and allow pot pie to rest about 10 minutes before serving.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.*If you use dried sage, cut this measurement by half