Preheat oven to 425 degrees. Chop 1 cup of carrots and dice 1 cup of potatoes. Place veggies in a deep dish saucepan and boil for 10 minutes, covered. Drain veggies and set to the side.
Fit one pie crust into a deep dish pie pan, or, fit two pie crusts into two standard pie pans. Fill either one deep dish pie pan with filling, or, fill two standard size pie pans with filling.