Chop veggies (carrots, celery, onion, peas...). Saute veggies in butter. Add thyme, parsley, sage, salt, and pepper. Add chicken slurry and mix well. Pour into refrigerated double pie crust (cut vents in the top crust) and bake at 450 for 40min (I cover with foil after 15 min so it doesn't burn.)
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