Instructions: For filling: In 4-quart saucepan, melt butter and saute onion for 2 minutes, until it begins to soften. Add flour and whisk until it bubbles. Gradually whisk in broth, stirring until sauce is thick and smooth, about 3-5 minutes. Add carrots, salt, pepper and sage, stirring until sauce begins to simmer. Simmer 5 minutes. Add milk, corn, peas and chicken; simmer 3 minutes more. Pour filling into 3-quart casserole. Refrigerate until ready to bake.

For crust: Place potatoes in 4-quart saucepan with water to cover. Boil potatoes 15 to 20 minutes, until they are tender when pierced with knife. Drain potatoes and return them to hot pan. Shake pan over medium heat to dry potatoes.

Add 4 tablespoons of the butter, salt, pepper and chives, mashing potatoes to desired degree of smoothness. Blend in cream, and stir to combine. Spread potatoes over chicken filling and dot with remaining 1 tablespoon butter.

Preheat oven to 375 degrees. Bake pot pie for 30 to 40 minutes, until potatoes are golden.

Serves 8

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