Remove chicken from broth with a slotted spoon and place in bowl with vegetables. In a small bowl combine flour, salt, pepper and dry mustard. Spoon in a few tablespoons of broth and mix well. Stir this flour mixture back into the broth and bring it to a boil. Reduce heat and simmer until broth is well thickened, about 2 or 3 minutes.
Strain spices fom half and half, discard, add half and half to broth and heat through.
Mix sauce with the vegetables and chicken, add parsley and taste for seasoning. Place bottom pie crust into a 9 inch pie pan, pour in the filling and cover with a second crust. Prick a few steam vents in the top crust. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees and bake and additional 30 minutes.