Pre-heat oven to 425*. Place potatos in large saucepan with carrots, add waterto cover and bring to a boil. Reduce heat and cook covered 8-10 minutes or until veggies are crisp/tender, drain.

In a larke skillet heat butter over medinm high heat. Qdd onion and cook and stir until tender. Stir in flour and seaoning until blended, gradually stir in broth and milk. Bring to a boil stirring constantly. Cookand stir for about 2 minutes or until thickened. Stir in the chicken, peas, corn and potato mixture, remove from heat.

Unroll a pastry and cut to fit in bottom and sides of 4 oven proof bowls, trim pastry even with rims. Add chicken mixture. Use remaining pastry to cover full bowls, trim and fluts edges. cut steam slits in tops.

Bake 35-40 minutes or untilcrust is lightly browned. Remove from oven and let stand for about 15 minutes befoe eating.