In medium saucepan, heat chicken broth.  Add chicken pieces, potato and carrots, cover and cook on medium heat 8 to 10 minutes or until chicken is just cooked.  With slotted spoon, remove chicken pieces, cover loosely with plastic wrap to keep moist, and set aside to cool.  Add onion to vegetables in broth, cover and continue cooking for about 5 minutes or until carrots are almost tender.  Remove vegetables and set aside.

Measure broth to make 1-1/2 cups (375 mL); cool.  Mix flour and seasonings together.  Add 1/2 cup (125 mL) cooled broth to flour mixture and stir until flour is dissolved.  Blend flour mixture into remaining broth and heat until thickened, stirring constantly, to make sauce.

Add chicken cubes to sauce with vegetables.  Pour into 4 cup (1 L) shallow casserole or 4 disposable aluminium deep dish meat pie foils.

Roll pastry according to package instructions and cut to fit baking dishes.  Baste edge of each baking dish with egg.  Place pastry on top and press lightly to seal.  Slit top to make air vent.  (Pies can be frozen at this stage, then thawed and baked as required.)

Before baking, baste top of pastry with beaten egg.  Bake at 450°F (230°C) for 25 to 30 minutes or until crust is golden and filling is bubbling.