Preheat oven to 375°F
In a food processor, prepare your crust by combining flour, salt, and cold cubed butter. Pulse until pea sized chunks remain. Pour in cold water and pulse, just until the dough comes together in a ball.
On a floured surface roll out ¼ of the dough. Coat with flour, fold in thirds, flour and roll out again. Repeat process one to two times more. Sprinkle with flour and roll into a circle. Place in the bottom of prepared baking dish. Repeat the above steps to prepare the top layer and set it aside. Repeat the steps once more if preparing two small pies.
In a large skillet drizzle with olive oil and add potatoes and carrots. Add 1 cup water, cover, and cook on medium-high heat until vegetables are tender. Stir occasionally.
Add cooked chicken to the mixture and 1 ½ cup additional water. Cover and allow the chicken to warm through.
Add corn, peas, and chicken broth powder. Stir to combine. Turn your burner’s temperature to low and allow to simmer for about 10 minutes, or until the mixture is warmed through.
Sprinkle a light coating of flour on top of your filling mixture and stir until no lumps remain. Repeat with the rest of your flour. Allow to simmer on low for 5-10 more minutes until mixture thickens. Remove from heat.
Pour your pie filling into your prepared pie crust, and then place the top crust on. Brush the top of your crust with milk. Bake at 375°F for 15-25 minutes, or until the crust is golden brown. Remove from oven and allow to sit for five minutes before serving. Serve and enjoy!