1Place chicken into a large dutch oven.( I have listed breasts however if you prefer to use thighs or a mixture of both please do so.) Add water to cover and put in one carrot, one onion and one stalk of celery. Add pepper and salt. Let cook until the chicken is tender and done. Take out of the broth to cool and strain the broth. When the chicken is cool bone and skin. Then cut into about 1 inch cubes. Toss the vegetables they have done their job flavoring the broth.
2Into the strained broth add peeled and cubed carrots, onion and celery. Cook until the veg is nearly done and then add the potatoes (cubed). Cook until the potatoes are done.
3In a no stick pan melt three or four tablespoons of butter and add the same amount of flour, stir until smooth then add the mixture to the broth stirring to blend together. Let the broth and veg mixture cool.
4While it's cooling take the pie crusts out of the fridge and let come to almost room temp.. they should not be warm but cool. Line the bottom of two pie pans with the crust and dock. Bake for 10 minutes at the suggested temperature. Just before filling the pie pans with the pot pie mixture stir in the half can of English peas gently. Put the top crust on and Bake for at least 45 minutes perhaps an hour. You want the crust nice and golden brown. Bake at the temperature suggested on the crust box.