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In a 4-quart saucepan, melt the butter and saute the onion for 2 minutes, until it begins to soften. Add the flour, and whisk until it bubbles. Gradually whisk in the broth a little at a time, stirring as you go with the whisk, until the sauce is thick and smooth, about 3-5 minutes. Add the carrots, salt, pepper and sage, stirring until the sauce begins to simmer. Simmer for 5 minutes. Add the milk, corn, peas and chicken, simmering for another 3 minutes. Pour the filling into a 3-quart casserole. Refrigerate until ready to bake. Make the crust. Preheat the oven to 375° F. Bake the pot pie for 30 to 40 minutes, until the crust is golden brown.
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Organize pot lids vertically — saves cabinet space
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Ceramic pie dish — even browning, beautiful presentation