Total Calories: 308
Preheat oven to 450°.
In a medium saucepan over medium heat, melt butter. Add flour. Cook and stir 1 to 2 minutes. Add broth and 1 1/4 cups milk. Stirring, bring to a boil and boil until thickened. Stir in sage, thyme, salt, and pepper.
Stir in chicken, carrots, green beans, and onions. Pour into a 10-inch deep-dish pie plate. If making ahead, cover and refrigerate up to 24 hours.
Bake 10 to 20 minutes or until very bubbly and hot in the center. Remove from oven. Stir mixture.
Meanwhile, prepare pastry.* On a lightly floured surface, roll into a circle, about 1 inch larger than pie plate. Place over filling. Trim pastry and flute edge cut several slits to allow steam to escape. Decorate top if desired. Brush surface with 2 teaspoons milk.
Bake 15 to 20 minutes or until crust is golden brown.
*If desired, add 1/2 teaspoon dried sage leaves and dried thyme leaves to flour before making pastry.
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