Combine ingredients in a mixing bowl and use pastry cutter to combine. Don't overwork the dough. Once it's combined, adjust if necessary (sometimes it needs another 1/4 cup of flour)

Cover dough with wet towel until the filling is finished and cooling. then continue.

Split dough in half and roll each ball into an even circle to cover the pie pan.

Once filling is cooled and in each pie pan, cover with the crust, crimp the sides and make slits in the center to let steam out.

Saute the onion, carrots and celery over medium heat until tender, about 15-20 minutes. Add in flour and mix to coat the vegetables, let this cook about a minute.

Add in the half n half and the broth, stir to combine. Let mixture come to a slow simmer and cook until the filling is thickened, about 7-10 minutes.

Add in the peas and chicken, and the salt/pepper.

Cook another few minutes and it's done.