Cook chicken tenders in chicken broth. Cool and cut into small pieces. Set aside.
Boil potatoes and diced carrots until firm, but tender. You can boil potatoes in chunks or dice up so they cook faster. (I cook potato chunks and carrots together, so they get done about the same time.) Set aside to cool.
Preheat Oven to 375*. Bring out pastry or puff pastry to warm on counter while you proceed with following steps.
Gently saute' celery and onion in 2 Tbs. butter. until tender. Add cooked potatoes and carrots, spices, frozen peas. Set aside.
In separate pan, make roux by using remaining 3 Tbs. butter and 3 Tbs. flour. Add 3/4 cup to 1 cup milk.
Add chicken bouillon (I use Better Than Bouillon - Costco). Stir together until roux is slightly thickened.
Add chicken pieces. Add your cooked potatoes and carrot mixture.
Place in greased casserole dish. Cover with pastry or puff pastry. Cut top to vent. You can brush with a little milk if desired.
Bake on lower rack in oven @ 375*F. until filling is bubbling and crust is puffed and golden brown. 30-35 minutes