2 cups of each veggie. Split into two pans. 1/2 c + 1-2 Tbsp butter. Cook for awhile till they start to soften. Add rosemary, thyme, and sage and bloom the flavors for a minute. Then add 1/4+ c flour to each pan. Then add the broth and milk, simmer and stir till thick then add chicken. This makes one disposable pie pan with plastic lid to give away and one of the largest pie pans we have with the wide edge. Make sure they aren't overfilled!
