1. Preheat the oven to 200 degrees Celsius.

2. Take the refrigerated pie crust out of the fridge and let it come to room temperature.

3. In a pan, sauté the carrots in some olive oil until they are soft.

4. Add the canned chicken broth and bring it to a boil.

5. Add the cooked chicken, peas, and corn. Simmer until everything is heated through.

6. Place one pie crust in a pie dish and trim the edges of the crust.

7. Pour the chicken vegetable mixture into the dish and smooth it out.

8. Place the second pie crust over the filling and seal the edges of the two crusts together.

9. Use a knife to make small holes in the top crust to allow steam to escape.

10. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.

11. Remove from the oven and let it cool slightly before serving.