Place the butter into a large saucepan over medium-high heat. Stir the butter frequently and allow it to fully melt. Stir in the broth, seasonings, salt and pepper then bring to a low boil.
Reduce the heat to medium-low. Add the cream cheese and stir continuously for 10-15 minutes or until fully melted and smooth. Turn off the heat and leave the pan on the warm burner. Stir in the chicken and vegetables until fully combined. Leave on the stove while making the top crust
Line a clean worksurface with parchment paper. Place the remaining dough portion on to the work surface and press out to a 9-inch circle. Set aside for a minute.
Pour the filling into the prebaked pie crust and spread evenly throughout the crust. Keep the top crust attached to the parchment paper and carefully turn the top crust over the filling. Remove the parchment paper and press to seal the edges of the top crust with the edges of the bottom crust.
Damped fingers to completely seal the edges and rub out any cracks in the dough. Make sure the dough is completely smooth. Use a fork and poke a few small holes in the top crust to vent the steam
Place in the preheated oven and bake at 375 degrees for 30 to 40 minutes or until the top is golden. Remove from oven and allow to cool in pan at least 10 minutes before serving