Wash, cut, and peel all of the vegetables into uniformly sized smaller pieces and cook or steam until fork tender.  If needed, run under cold water to stop cooking and then set aside with the cooked chicken.

In a large stock pot make a rue with the butter substitute and flour then slowly poor in the chicken stock.  Once you have the consistency you prefer and taste you are looking for you can start to add in the vegetables and chicken.  If you find it is a little too thick you can always add in a little more stock at a time until it is what you’re looking for.

Pre heat the oven to 400 degrees.  Roll out the pie crusts and set into the pie plates, fill each plate with about half of the mixture.  Add the top pastry crust to the pie, add a few steam holes and then pinch closed the edges.  Cover the crust edge and bake for about 10 minutes at 400 degrees before turning down to 375, bake another roughly 25 minutes.  You will know the pie is done when the crust is golden brown and the filling is bubbling a bit.

A few notes, I use a LOT of thyme for these pies, it really reminds me of how my mother made them growing up, you can certainly scale back if you prefer.  The longer you let the pie cool after coming out of the oven, the better the slices will hold together.