1 1/2-pounds pork shoulder cubes, cut into 3/4-inch pieces
3 tablespoons butter
1 cup chicken broth
1/2 teaspoon thyme leaves
1/4 teaspoon rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup sliced carrots
1/2 cup thinly sliced green onion
1 cup frozen peas, unthawed
1/4 cup all-purpose flour
1 cup half-and-half
1 package (15-ounces) refrigerated ready-to-bake pie crusts

Heat oven to 425°F (220°C)
Melt butter in large skillet. Brown pork cubes over medium-high heat. Stir in chicken broth and seasonings; simmer 10 minutes.
Stir in carrots and onions; simmer 10 minutes.
Stir in peas.
In small bowl, combine flour and half-and-half; beat until smooth. Gradually stir into skillet; cook and stir until thickened.
Follow pie crust package directions for 2-crust pie, filling with pork mixture.
Bake at 425°F (220°C) for 35 to 40 minutes or until golden brown.
Serves 6.