In a 2 quart sauce pan, melt butter over medium heat. Add onion, carrots, and celery, cook for 2 minutes stirring until tender. Stir in flour, salt & pepper, until blended for 1 minutes.
Gradually stir in broth and milk until bubbly and thickened.
Stir in chicken & vegetables. Remove from heat.
Spoon into a 9" deep dish pie plate.
Place uncooked pie crust over filling. Trim and seal to edges. Add a vent hole in the center.
Brush water lightly onto entire crust.
Bake for 30-40 minutes until crust is golden brown. Let sit for 5 minutes.
Serve & Enjoy.
