Filling: in a crock pot add chicken,vegetables, flavor pouches, water, onion, garlic powder, and the larger portion of sage (save the rest for the rue). Mix together so that water mostly covers for about 2 hrs.
After 2 hours add the red potatoes. Continue cooking for another 2 hours- 3 hours.
Sauce: in the last 30 minutes of cooking the filling , in a separate pan melt the butter and wish in flour,add about 2 tb of crock pot broth (or to taste), season with the remaining portion of sage, and add heavy cream. It should be a thick sauce with no lumps. (Set aside)
Preheat oven to 400. In a pie pan add 1 pie crust. Strain and scoop the filling onto the pie crust. Cover in the sauce. Place the 2nd pie crust on top and press edges closed. Cut vent holes into the top. Bake till golden brown.