I started by making my gravy by boiling the legs with carrots, onions, celery and bay leaves, adding salt and pepper to taste. I used breast meat only in the pie - I find it too time consuming to deal with the tendons in the legs. I cooked the breast meat by poaching it in the broth I made before thickening it. I cooked some carrots just enough to soften them up a little, then added them to the pie with peas and more onion. With homemade pastry - it was delicious!