Step 1

Preheat oven to 425 degrees.

Step 2

Heat a medium saucepan over medium heat. Add the butter and melt.

Step 3

Whisk in the flour and continue whisking over medium heat for 1 minute.

Step 4

Slowly pour in the chicken broth and milk, whisking constantly. Continue cooking until mixture has thickened. Stir in salt and pepper. Remove to a mixing bowl.

Step 5

Add the potatoes and carrots to a microwave safe bowl along with 1 tablespoon of water, cover with plastic wrap, and microwave for 3 minutes. Carefully remove the plastic wrap and drain the liquid.

Step 6

Add the chicken, potatoes, carrots, peas, and onion to the mixing bowl with the roux. Stir well to combine.

Step 7

Arrange the bottom pie crust in the pie plate. Pour the filling over the crust. Arrange the other crust over the top.

Step 8

Crimp the edges and cut 4 small slits in the center of the top crust to vent.

Step 9

Bake for 30-40 minutes or until the crust is golden brown.

Step 10

Let sit for 5 minutes before slicing and serving.