Step 1

Preheat oven to 375 degrees.

Step 2

Put potatoes and carrots in a medium saucepan and cover with water. Bring to a boil.

Step 3

Reduce heat, cover and simmer 6 minutes or until crisp-tender. Drain and put aside.

Step 4

In a large skillet, sauté onion in butter until tender.

Step 5

Stir in flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil. Cook and stir for a couple minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots. Remove from heat.

Step 6

Grease a 2.5 quart casserole dish with butter.

Step 7

Line casserole with 1 pie crust (bottom and sides) and fill with chicken and vegetable mixture.

Step 8

Put remaining pie crust on top of mixture and seal edges with fork or pinch with fingers. Trim any excess crust and discard.

Step 9

Brush top crust with beaten egg. Cut slits in top crusts.

Step 10

Bake, covered for 40 minutes. Remove cover and bake for 20 additional minutes. Let stand for 15 minutes before serving.