Preheat oven to 400 degrees.
Pour 1 tsp olive oil to frying pan and heat to medium heat.
Add chicken pieces, onion and spices and saute for 5 minutes.
In a small saucepan boil potatoes for 3-5 minutes.
Add shredded carrots and cook for 2 more minutes.
Drain potatoes and carrots.
Chop potatoes into small cubes.
In large pot melt butter on low heat.
Add arrowroot starch and whisk to combine.
Whisk continuously on low heat for a couple of minutes.
Add milk and increase heat to medium and whisk.
Watch closely for you do not want to burn gravy.
Once milk is hot, reduce heat to low.
Stir in potatoes, carrots, peas and chicken.
Cook on low for 5 minutes.
Ladle chicken mixture into 4 deep oven-proof soup bowls and top with pie crust circles.
Press crust lightly and then cut a few slits into the crust.
Place soup bowls onto a cookie sheet to prevent pies from spilling over.
Bake 400 degrees for 20-25 minutes.
Serves 4. Supper is served!