Chicken Pot Pie

2 cups peeled, diced potatoes

1 3/4 cups sliced carrots

1 cup butter, cubed

2/3 cups chopped onion

1 cup flour

1 3/4 tsp salt

1 tsp pepper

1 tsp thyme

3 cups chicken broth

1 1/2 cups milk

4 cups cooked, cubed chicken

1 cup frozen peas

1 cup frozen corn

4 sheets refrigerated pie crust

Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.

In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.

Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.

Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

(Source: https://www.tasteofhome.com/recipes/favorite-chicken-potpie/)