Preheat your oven to 425 degrees F.
In a large saucepan, add the butter and onion. Sauté the onions for 2-3 minutes or until soft.
Once the onions are translucent, slowly add the flour and whisk together.
Gently add the chicken broth and milk and stir everything together.
Add the potatoes and carrot to the saucepan and bring to a boil, about 5-10 minutes or until the vegetables are soft.
Add your dry seasoning to the pan.
Stir in peas, corn, green beans, and chicken and remove saucepan from heat.
Add the chicken mixture into the bottom pie crust, placed in a 9-inch pan.
Place the second pie crust on top and trim any excess dough.
Cut slits into the top pie crust.
Bake for 30-35 minutes or until the crust is golden brown.
Let sit for 10-15 minutes until serving.