Stir in broth and milk, return to heat, let boil, stirring 1 minute or so until thick.
Add cooked chicken and veggies.
Pour into pie crust, place top pastry over filling, seal edges and flute.
Cut in vents.
Bake at 425 for 35-45 minutes.
Let stand for 15 minutes to let it thicken and cool before serving.
Notes
Make ahead/Freezer instructions:After placing the crust over the top, let cool and freeze. Wrap well in plastic to prevent freezer burn. To bake, let thaw and follow instructions.