Chicken Potpie (Michelle Lewis)

Chicken Potpie (Michelle Lewis: makes double batch)
2 cups diced potatoes
1 3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter or margarine
1 cup flour
3 cups chicken broth
1 1/2 cups milk
3-4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
Pie crust frozen
tsp. salt, pepper, thyme

Bring potaoes and carrots to boil in saucepan, reduce heat
cover and simmer 12-15 mins. Drain and set aside. Saute
onion in butter until tender. Stir in flour, salt, pepper,
thyme, broth and milk. Bring to boil, stir for 2 mins. until
thickened. Add chicken, peas, corn, potatoes, carrots and
remove from heat.
Put filling in pie crust and then top with second pie
crust. Cut a few slits. From frozen cover crust edges with
foil, place on baking sheet. Bake 425 for 30 mins. Reduce
heat to 350 and bake 70-80 minutes longer.