Put a little bit of olive oil in the bottom of a big saucepan and cook chicken season the chicken how you like

Remove the chicken and set it aside in a bowl with the juices

Add chopped up carrots, first because they require longer cooking, cook halfway through, with 1-2 tbls of butter

Add 1-2 tbls of butter,onions and celery, season with season salt,garlic powder, little bit of pepper,cook both the carrots and the onions until done

If using corn instead of celery add can of corn after the vegetables are through cooking

Add flour and stir until you no longer see the white

Add the chicken back into the pan

Add 2 cups of chicken stock and 1 cup of heavy cream

Add salt and pepper to taste

Cook until thick

Preheat oven to 400

Line a 9 inch circular baking dish with one pie crust (I use this dish because it holds all the contents well) (you can use a square dish if you would like or pre made pie crust thats thawed, you will just have to cook more than one pie)

Add all the contents to the baking dish from the pan

Put another pie crust on top of the filling make sure you have a good seal around or the contents will spill out, also make sure you put at least four slits in the top so it can vent

Cook until pie crust is golden brown, usually 20 to 30 minutes depending on how your oven cooks