In a small skillet pan, heat the olive oil and then pan-fry the chicken chunks using spices. Personally I prefer the classic salt, pepper, garlic and onion powder. After the chicken is cooked, set it aside.
Meanwhile, chop your veggies, and then add them to a stock pot with 1/4 cup of water (frozen peas will add more liquid), and butter. Let the veggies cook while stirring constantly for about 5 minutes over med-high heat.
After veggies are fork-tender, add your flour to the mixture, and coat all veggies. Then, whisk in the milk, and then broth.
Add chicken, and black pepper; stir until thick and uniformly creamy over high heat. This will take about 20 minutes to thicken and cook off some of the liquid.
Heat oven to 425°F. and line a large pie plate with one pie crust-prick holes in the bottom using a fork; set aside.
Once mixture is ready, add it to the pie, and then cover the top of the pie, and crimp edges. Be sure to add holes, and slits to allow the pie to vent.
Bake for 35 minutes or until the pie is a golden brown color.
This pie will not slice nicely if too hot. I suggest allowing the pie to rest for one hour, but the slices will still be slightly messy.