Step 1

This recipe yields two pies, so make half if you want only one pie. Bring a large pot of water to a boil, and cook the diced carrots and potatoes until cooked but firm. Drain and set aside.

Step 2

In the same pot, melt the butter and saute the chopped onion. Add the flour and cook for about two minutes.

Step 3

Whisk in the chicken broth and milk, and cook until thickened and the mixture coats the back of a spoon.

Step 4

Add the cooked potatoes, carrots, frozen peas, and corn to the sauce.

Step 5

Mix in the shredded chicken, dried thyme, salt, and pepper until well combined.

Step 6

Let your mixture cool off for a while, and take out the refrigerated pie crusts to bring them to room temperature. Preheat oven to 425 F.

Step 7

Line two pie dishes with a crust, and fill each with half of the chicken/ veggie mixture.

Step 8

Top with the other two pie crusts and pinch the edges to seal. Make an egg wash ( one egg yolk beaten with a tbsp of water) and brush the pie crusts. Make four slits as if to divide the pie into 8 portions, and bake for 35-45 minutes until golden brown.