Chicken Potpie

• 2 cups cooked, chopped chicken
  
• 1/2 cup frozen peas
• 1/2 cup cooked, diced carrots
• 1/2 cup cooked, diced potatoes
• 1/2 cup butter
• 1/2 cup chopped onion
• 1/2 cup flour
• 1 1/2 cups chicken broth
• 1/2 cup milk
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp thyme (I only used 1/2 tsp of thyme and I thought it was plenty)
• double pie crust

Combine chicken, peas, carrots and potatoes in a bowl; set aside. In a medium pan, melt butter. Saute onion. Whisk in flour and cook until bubbly. Whisk in broth and milk. Bring to boil. Reduce heat and simmer until thickened. Stir in seasonings. Pour over chicken-veggie mix. Line pie plate with bottom crust. Pour in filling. Position top crust, crimp edges and bake at 375 for 1 hour.