Place the flour and margarine in a pan together and whisk till it dissolves to create a roux.

Add chicken broth and allow it to bubble for 5 minutes uncovered (you are intentionally trying to cook out some of the water, so that a more condensed flavor remains).

Add the vegetables and meat and stir.  Pour the mixture into a deep dish pie crust and cover it with the other crust.

Cut slits in the top to release steam and place it in the oven for 1 hour at 350°.  Allow it to stand for 20 min before serving.