Preheat oven to 375°F

Cut chicken into small cubes and potatoes into smaller cubes. Add to large pot and add half a bag of frozen peas and carrots. Cover with chicken broth (a little more than half the container). Boil covered for 15 minutes.

While that's going, on medium heat, get butter and minced onions going. Add salt, celery salt, and pepper to taste. When onions are brownish and softer, add flour and stir. Then take turns adding milk and chicken broth until desired thickness.

Line the bottom of a pie plate with one of the crusts and brush with the egg white. Bake for 5 minutes to set the crust.

Drain chicken and veggies and pour most of the rue filling in and stir together. pour the remaining rue in the bottom of the heated crust and spread to cover the bottom. add combined filling and spread evenly. cover with second crust layer, slit the top for steam and brush again with egg white

Bake 40-45 minutes.