Chop the Potato (1 1/2 cup).
Chop the Carrot (1 1/2 cup).
In a saucepan, boil chopped potato and chopped carrot.
Chop the Onion (1/4 cup).
Chop the Celery (1 stalk).
In a frying pan, saute the chopped celery and chopped onion in a small amount of Olive Oil (to taste).
While the vegetables are cooking, line a pie plate with one of the Pie Crust (2).
Cook and chop the Chicken (2 cup).
Add the chicken to the dish and drain the carrots and potatoes. Add them and the celery and onion when they have become transparent, then add the Frozen Green Peas (1/4 cup).
In the same pan that the celery and onion were sauteed in, melt the Butter (4 tablespoon). Add the All-Purpose Flour (4 tablespoon) and stir to make a roux. Let this cook for just a minute.
Add the Chicken Broth (1 cup) and the Non-Fat Milk (2/3 cup). Stir this mixture until it thickens.
Preheat oven to 400 degrees F (200 degrees C).
Pour this over the contents of the pie plate and season with Salt and Pepper (to taste).
Cover with the remaining pie crust. Flute the edges and pierce the top to let the steam escape. Bake for 50-60 minutes until it becomes golden brown.