Parboil boneless chicken until cooked through. Drain, cool and dice in rough chunks.
Boil potatoes and carrots in chicken broth, add Chicken and Pork Spice Rub and cook until tender.
Strain vegetables, setting aside and return liquid to sauce pan. Thicken liquid with roux (see below) or cornstarch.
Add Curried Mango Grille Sauce, chicken and vegetables and stir well, add salt and pepper to taste.
Pour mixture into bottom crust of 9-inch pie pan. Top with remaining crust and crimp edges to seal.
Brush top with egg wash and cut 3 vents.
Bake at 350 degrees F. for 35-45 minutes or until top is golden brown.
To make roux: Melt 3 tablespoons butter in saucepan. Add 3 Tablespoons flour, mix well and cook 5-7 minutes. Add 1/2 roux to hot liquid, whisk constantly to thicken. Add more roux and continue to cook if thicker sauce is desired.