1. Pre-cook and slice chicken and carrots.
2. Melt butter in a large pot over the stove on medium heat. Add diced celery and onion. Cook until desired tenderness. (I like to let mine get really soft, 10-15 minutes.)
3. Add flour until well-coated, then quickly add chicken broth before the flour mixture starts to burn. Stir until mixture thickens to desired thickness, adding more flour if needed.
4. Add sage, salt and pepper. Add corn, peas, carrots (I pre-cook mine so they are already soft) and cooked, sliced chicken.
5. Mix until well combined and all ingredients are heated through.
6. Place bottom pie crust in a baking dish and pour in the pot pie mixture. Add the top crust and pinch the two crusts together to help keep the pie from boiling over.
7. Wrap in foil and store in the freezer until ready to use.

Cooking:

1. Let pot pie thaw in fridge before cooking.
2. Bake uncovered in preheated oven at 425 degrees for 30-35 minutes or according to crust instructions.
3. Let cool 10-15 minutes before serving.