Chicken Pot Pie

5 chicken breasts
4 to 6 cups chicken stock

3 large red potatoes, diced
3 large carrots, peeled and cut into slices

1/4 cup butter (1/2 stick)
1 large shallot, minced
1 small yellow onion, diced
2 tablespoons fresh thyme, leaves only
1 tablespoon fresh sage, minced
1/2 cup all purpose flour
1/2 cup dry white wine
1/2 cup whipping cream (or fat free milk, which I used)

Pie Crust - Single

1) season chicken breasts and bake in the oven at 400 for 20-25 minutes or until cooked through.  dice and set aside.
2) boil chicken stock in a sauce pan.  add potatoes and cook until just tender, remove with a slotted spoon and set aside.  add carrots to the same pan and boil until just tender.  remove with a slotted spoon to the bowl with the potaotes.  set the chicken stock aside for later.
3) heat a frying pan to medium-high and add 1/2 stick of butter.  saute the shallot, onion and pepper until translucent.  add the thyme and sage and cook for another minute or two.  add the flour and cook, stirring constantly, for about 2 minutes.  stir in 4 cups of chicken stock and wine.  increase the heat to high and bring to a boil.  add cream (or milk) and boil until the sauce thickens enough to coat the back of a spoon, about 6 minutes.  season with salt and pepper.  add reserved vegetables and chicken and stir.  cool 40 minutes.
4) make sure the oven is still set to 400 degrees.  you will want to either put a baking sheet on the bottom rack or heavy duty foil to catch the drippings.
5) pour chicken and gravy mixture into a buttered 4 quart oval baking dish.  cover filling with pie crust and tuck in the edges of the dough.  cut slits in the crust to allow steam to escape.
6) place pot pie on the top rack and bake for 50 minutes.  let cool 10 minutes before serving.

Serves 8