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Defrost pie crusts according to package instructions. Preheat oven to 350 degrees. Melt butter in a medium pot over medium high heat. Add flour and cook for 2 minutes, stirring frequently. Add milk and broth. Simmer 5 minutes or until sauce is thickened and coats the back of the spoon. Stir in chicken and vegetables, coating all pieces evenly. Season with salt and pepper to taste. Line a 9 inch pie pan with 1 pie crust and pour in chicken mixture. Top with 2nd crust and crimp edges with fingers or a fork to seal. Place pie on a baking sheet to catch any drippings. Bake for 30 minutes or until top is golden brown.
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