3 1/2 - 4 lbs. chicken
1/2 tsp. pepper
1/2 tsp. marjoram
1/2 tsp. basil
1 tsp. salt
3/4 c. half and half
1/3 c. flour
1 can pearl onions
1/2 bag frozen peas
1/2 bag frozen carrots or 4 fresh, sliced
1 pkg. chicken gravy

In Dutch oven boil first 5 ingredients with 4 cups water for 5 minutes. Reduce heat and simmer 30 to 35 minutes or until done. Cool and remove meat from bones. Cut into bite size pieces. Layer in bottom of large, deep dish.

Take 2 cups broth (save rest for sup) and boil with vegetables until tender 10 to 15 minutes. Drain vegetables, saving broth. Pour veggies over chicken. Return reserved broth to boil. Blend half and half with flour and slowly add to broth. Mix in package of chicken gravy (first mix gravy mix with 1 cup water). Return to boil mixing constantly until smooth. Pour over chicken and veggies. Bake in 350 degree oven for 30 to 35 minutes. top with dumplings or pie pastry for pot pie effect.