Heat oven to 425*F. Make pie crust as directed on box using a 9" glass pie pan. Boil potatoes until tender, drain and set aside. Boil carrots until tender, drain and set aside.
In medium saucepan over medium heat, melt butter add onions and cook 2 minutes. Stir in flour, salt and pepper. Add broth and milk, cooking and stirring until thickened.
Remove from heat. Stir in all veggies & chicken. Spoon mixture into a crust lined pie plate. Top with second crust, seal edges and flute. Cut slits in top crust. Cover with foil.
Place on cookie sheet in preheated oven for 25 minutes. Remove foil and bake another 20 minutes until crust is golden brown. Let stand 5-10 minutes before serving.
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