1. Preheat oven to 350 degrees.
2. Prepare the pie dough, divide it into two equal amounts, then set it in the fridge to chill while you make the filling and sauce.

For the filling:

1. Cut the sweet potato, butternut squash, onion and zucchini into small cubes/pieces. Heat the olive oil in a large cast iron pan on medium heat, then add the sweet potato and onion. Cook until the onions are slightly translucent.
2. Add the butternut squash, zucchini and mushrooms to the pan and continue to cook until the vegetables are softened, about 15 minutes.
3. Cut the chicken into cubes while the veggies cook, then add to the pan. Cook the mixture until the chicken is no longer pink in the middle.
4. Season, then pour the mixture into a large bowl.

For the sauce:

1. In a medium sauce pan on medium heat, melt the butter then stir in the flour to make a roux. Cook until the mixture is browned.
2. Add the milk and chicken broth, and bring the mixture to a boil, stirring occasionally to make sure the liquid doesn’t burn on the bottom.
3. Keep the mixture at a low rolling boil until it starts to thicken, about 15 minutes.
4. Once the sauce is cooked, pour it into the bowl with the veggies and chicken, and stir together.

For the pot pie:

1. Pull the pie dough out of the fridge roll out each half of the dough until it is large enough to cover the bottom/top of a 9×13 baking dish.
2. Fold the rolled out dough into fourths (making a triangle shape) and transfer to the baking dish. Press down the dough so there are no air bubbles, and cut off any excess that falls over the side. Make sure the dough goes all the way up the sides of the dish!
3. Bake for 15 minutes so the dough is partly cooked before pouring in the veggie/chicken filling.
4. Top the filling with the second half of rolled out pie dough. Press the edges down to seal, and cut off any excess dough. Add air vents on top, then bake for 20-30 minutes, or until the dough is light brown on top.
5. Now serve and enjoy! : )