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Boil chicken breasts in hot water for about 20 minutes and cut
them up and put them in a 9x13 pan. Peel and slice 5 or 6 carrots
in black pampered chef steamer with a little bit of water. Steam 2
cups of frozen peas with a little bit of water and add to pan.
Sprinkle with rosemary if desired or basil or chicken spice. Melt 5
Tb. of butter. Add 5 Tb. of flour and stir into butter to make a
paste. Add milk to thin out paste. Cook for about 10 minutes until
hot and pour in pan. Unroll pillsberry pie crust onto the top of pan
and bake for 1 hour at 350.
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