Chicken Potpie

2 cups diced peeled potatoes
1 3/4 cups sliced carrots
2/3 cup chopped onion
1/2 cup butter
3/4 - 1 cup flour - The original recipe called for 1 cup, but I found that to be a little too much.
1 3/4 tsp salt
1 tsp dried thyme
3/4 tsp pepper
3 cups chicken broth
1 1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
Pastry for two double-crust pies (9 inches)

Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes or until crips-tender. Drain and set aside.

In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes, and carots; remove from heat.

Line two 9 inch pie plates with bottom pastry; trim pastry even with edge. Fill with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal, and flute edges.
Bake one potpie at 425 degrees for 35 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaning potpie for up to 3 months.

To use frozen potpie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425 degrees for 30 minutes. Reduce heat to 350, bake 70-80 minutes longer or until crust is golden brown.