Place the flour and margarine in a pan together and whisk till it dissolves to create a roux. 2. Add chicken broth and allow it to bubble for 5 minutes uncovered (you are intentionally trying to cook out some of the water, so that a more condensed flavor remains). 3. Add the vegetables and meat and stir. Pour the mixture into a deep dish pie crust and cover it with the other crust. 4. Cut slits in the top to release steam and place it in the oven for 1 hour at 350°. Allow it to stand for 20 min before serving.

Skip the Bottom Layer (optional):

Puff pastry can be used as just a top crust, which works well because it doesn’t need pre-baking and stays light and flaky. Puff pastry will puff significantly, so ensure you cut enough slits or designs in the top crust to release steam, preventing it from becoming soggy underneath. Puff pastry generally bakes better at a higher temperature than pie crust. Increase the oven temperature to 400°F and bake for about 25-30 minutes, or until the pastry is golden brown and fully puffed. Keep an eye on it to prevent burning.