First, if you are planning on making your own crust you will want to do that right away. With the recipe above I had mixed the flour and salt together. After that I mixed it the butter by using a fork to cut the butter into the flour mixture, then added the water. Roll out crust, and lay into greased or nonstick pan. Also roll out enough dough to lay on the top of the pan. Set aside.
Cook chicken in a small skillet.
While you are waiting for the chicken to finish, melt butter in a large pan. Once it has melted add flour, salt, and pepper and mix for a few minutes on medium heat.
I didn't have any chicken broth on had but I did have some bullion cubes so I boiled 2 cups of water and added 3 bullion cubes (ratio is 1 to 1 cup, but I wanted a little more flavor.) And there you have it...chicken broth!
Remove broth from heat and pour into your pan of butter, flour, salt and pepper mix; bring to a boil and cook until it is slightly thickened.
Next, add the beans, corn, peas and chicken into the mix.
Mix well and pour evenly over the pan of crust.
Lay your remaining pie crust you set aside earlier over the top and press edges together with the crust on the sides. Poke crust with a fork and spread milk on crust.
Cook in oven for about half an hour or until golden brown on top.