Cover the chicken breasts in water. Add the chicken bouillon. Bring to a simmer and cook until almost done. Remove the chicken breast to a cutting board. When cooled, remove skin and shred meat from the bone. Set aside.
Bringing the water to a 2nd boil, add the vegetables and cook until almost tender. With a slotted spoon remove the vegetables to a plate.
In the meantime melt butter in a saucepan. Add the flour and simmer, stirring, until the mixture starts to brown. About 3-4 minutes. Warm milk in the microwave for about a minute and add to the mixture. Stir constantly until the gravy thickens. Add some chicken broth water to bring the mixture to a perfect creamy consistency. I added about 1/2 cup or more. Stirring. Adjust seasonings to your taste and add salt and pepper to taste.
In the meantime, roll out 2 crusts and form them into 2 deep dish pie plates. With a fork, poke holes in the pie crusts. Top with a layer of chicken and a layer of the vegetables. Pour the gravy over the chicken and vegetables to almost the top of the pie dish. Unroll two more crusts and place them over the mixture. Crimp the edges, and cut 6 slits in the top of the crust. Brush with melted butter. I had a small amount of veggies and chicken left over.