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Melt the butter and sprinkle in the flour, using a whisk. Cook over low heat 2-3 minutes, then slowly whisk in the reserved broth, stirring constantly. Raise the heat a bit and bring to a simmer, stirring, and cook 4-5 minutes. Add the cream and cook another 5 minutes to thicken. Stir in the herbs and add the chicken and vegetables and mix.
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For freezing: Here's a suggestion... not sure if it will work...
Cool mixture and freeze it cold enough so you could still put it into the bottom pie shell. Then top with remaining frozen shell, seal the two together with water around edges, make some vents and wrap with foil.
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