My own recipe, from scratch:

CHICKEN PIE
3/4 lb. waxy potatoes, peeled and cut into 1-inch cubes
2 carrots, scrubbed and sliced about 1/2 inch thick
2 Tbs. butter
whites of several scallions, chopped
3/4 to 1 lb. chicken thigh meat, cut into 1-inch cubes
1/4 c. all-purpose flour
1 1/4 c. 1% milk
1 Tbs. coarse Dijon mustard
1/2 c. frozen petite peas, thawed
1/2 tsp. dried marjoram
salt and freshly ground pepper to taste
pastry for a 9-inch double-crust pie, with about 3/4 c. shredded cheddar cheese mixed into the dough

Cook the potatoes and carrots in a pot of boiling water for 10 minutes. Drain and set aside.
Meanwhile, melt the butter in a pan, add the scallions and chicken, and saute until the chicken is cooked through. Sprinkle in the flour and stir for one minute. Add the milk and mustard and bring to a boil, stirring until mixture thickens. Remove from heat. Add peas, marjoram, and seasonings, and stir together.
Preheat oven to 375 degrees F.
Roll out half of the pastry and lay it in a 9-inch pie plate. Add the chicken filling, top it with the other half of the pastry, and seal and flute the crust. Cut a vent in the top of the crust.
Bake 45 minutes or until golden-brown and bubbling. Cool slightly before cutting and serving.