Ingredients

• 2 Cups Diced Peeled Potatoes
• 1 3/4 Cups Sliced Carrots
• 1 Cup Butter, Cubed
• 2/3 Cup Chopped Onion
• 1 Cup Flour
• 1 3/4 Teaspoons Salt
• 1 Teaspoon Dried Thyme
• 3/4 Teaspoon Pepper
• 3 Cups Chicken Broth
• 1 1/2 Cups Milk
• 2 Cups Shredded Chicken
• 1 Cup Frozen Peas
• 1 Cup Frozen Corn
• 2 Whole Packages Refrigerated Pie Pastry

Directions

1. 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.
2. 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.
3. 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.
4. Unroll a pastry sheet into each of two 9 inch pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
5. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.