Pre-heat oven to 425 °F.
Cook cubed chicken in oven at 425° in roasting pan for 15 minutes. (let cool)
In a sauce pot add ⅓ cup butter and melt over medium heat, add onion, carrot, and potato and cook until tender (about 5 minutes).
Stir in flour and season with a pinch of salt and pepper.
Gradually stir in broth and milk, cooking and stirring until thickened.
Stir in chicken and frozen peas. Remove from heat.
**Roll out two equal size pie crusts to about ¼” to ½” with some flour to a circular shape. **
Spoon chicken mixture into crust lined pie plate.
Top with second crust, and seal and flute edges. Cut slits in the top of your pie crust.
Bake for 30-40 minutes or until golden brown.