Preheat oven to 425 degrees F

Take 2 pots and fill with water. Cut potatoes into small cubes. Boil water in pot 1 and cook potatoes until tender, but not completely ready. After you’ve cooked the potatoes, set aside.

Do the same with the chicken in pot 2. Boil water & then boil chicken for 10 min. When chicken is ready, cut into small cube sizes (same size as the potatoes).

Melt butter in a large skillet over medium heat. Stir into butter, onion, flour, salt, and pepper, about 3-5 minutes. It makes a paste like substance.

Remove skillet from heat and stir in Chicken broth, milk, chicken, carrots, and potatoes. Mix together well.

Put skillet back on heat. Bring the mixture to a boil, about 1 minute. It should be a little thicker and ready to go.

Press one pie pastry into the bottom of a deep-dish pie pan. Pour the mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on rack to cook.

Bake in pre-heated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.