This is one of my favorite go-to easy dinners! You can make this with lots of short cuts too; you know, for those days when the kids are running around like wild children and your husband is in the field or deployed. With my husband actually home I took the long road and roasted the chicken myself (as opposed to the usual store bought rotisserie chicken). Hope you enjoy this recipe as much as my family does!
Here is everything you'll need for your potpie. 
Which will be made into....
First, melt 5tbl butter in a medium pot. Once melted add in 5tbl flour.
Whisk butter and flour together for 3 minutes.
Slowly add in the chicken stock, continue to whisk until mixture becomes thick (about 5 minutes)
Remove from heat and set aside to be used later.
In a large skillet melt 2tbl of butter and saute onions until soft.
Add in carrots and thyme and cook 5 minutes more. Mmmm, starting to smell AMAZING!
In an 8x8 baking dish place one of the pie crusts and add in the onion & carrot mixture.
In the same skillet melt the remaining butter and saute the mushrooms. Put in the salt & pepper and cook until the moisture has evaporated. 
Add to the potpie.
Next put the chicken and sauce mixture into your potpie and mix it all up. 
Lay the other crust on the top and fold the edges under.
Cut two 2" slits in the top of your crust.
Place your beautiful Chicken Potpie in the oven and set the timer.
Dish up a serving.....
grab a glass of your favorite wine and the kids sippy cups and enjoy!
Full Recipe:
Ingredients...
1 stick unsalted butter
5 tablespoons all-purpose flout, plus more for rolling the crust
4 cups low-sodium chicken broth
1 large yellow onion, chopped
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
4 carrots, chopped
1 10-oz package button mushrooms, steams trimmed and caps quartered
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1 store bought rotisserie chicken (or your own roaster chicken), meat shredded
1 10oz package frozen peas
1 store bought pie crust
Directions:
Heat oven to 425F. Melt 5 tablespoons of the butter in a medium saucepan over medium heat. Whisking constantly, slowly add the flour and cook for 3-5 minutes. Still whisking, slowly add the broth. Bring to a boil. Reduce heat and simmer until thickened slightly, about 5 minutes. Remove from heat. Melt 2 tablespoons of the butter in a skillet over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the thyme and carrots and cook 5 more minutes. Transfer to your baking dish. Melt the remaining butter in the skillet over medium-high heat. Add the mushrooms and cook about 2 minutes then reduce the heat and add the salt and pepper, simmer until the liquid evaporates. Add the mushrooms to the dish along with the chicken, peas and the reserved sauce. Toss it all together. Roll out the pie crust on a floured surface until it is slightly larger than the baking dish. Lay the crust over the top and fold edges under. Cut two 2" slits in the top and bake about 20 minutes or until the crust is golden. Reduce the heat to 350F and bake until the filling starts to bubble, about 25 minutes.
EXTRA TIP.........you can put it all together early in the day (read this as NAP TIME) and store in the fridge until dinner time.
