Ingredients

• 2 cups Potatoes, peeled and diced
• 1 3/4 cups Carrots, sliced
• 1 cup Butter, cubed
• 2/3 cup Onion, chopped
• 1 cup All-Purpose Flour
• 1 3/4 teaspoons Salt
• 1 teaspoon Dried Thyme
• 3/4 teaspoon Pepper
• 3 cups Chicken Broth
• 1 1/2 cups Whole Milk
• 4 cup Chicken, cooked and cubed
• 1 cup Frozen Peas
• 1 cup Frozen Corn
• 4 sheets refrigerated Pie Crust

Directions

1. Preheat oven to 425F; place potatoes and carrots in a saucepan; add to enough to cover; bring to a boil; reduce heatl cook, covered 8-10 minutes; drain
2. In a skillet, heat butter over medium-high heat; add onion; cook and stir until tender; stir in flour and seasonings until blended; slowly stir in broth and milk; bring to a boil, stir constantly; cook and stir for 2 minutes until thick; stir in chicken, peas, corn and potato mixture; remove from heat
3. Unroll a pie crust into each of two 9 inch pie plates; trim even with rims; add chicken mixture; unroll remaining crusts; place over filling; trim and seal edges; cut slits in tops
4. Bake for 35-40 minutes until crust is lightly browned; let stand 15 minutes before cutting