Chicken Pot Pie

Lizzy R, (one of my favorite people EVER) brought me this Chicken Pot Pie once.  Now I'll admit, I graciously (and thankfully) took it, but I am not usually a fan of chicken pot pie.  At least I wasn't before I had this.  This is a very comforting recipe filled with vegetables and chicken.  Yummy!  This recipe makes two pies, one for now, one for the freezer for later.  Perfect!
2 cups diced potatoes (I never peel mine, but I make sure I scrub them really well)
1-3/4 cups slice carrots
1 onion, chopped
1 c. butter
1 c. all-purpose flour
1-3/4 tsp salt
1 tsp dried thyme
3/4 tsp pepper
3 c. chicken broth
1-1/2 c. milk
4 c. cubed cooked chicken
1 c. frozen peas
1 c. frozen corn
pastry for two double-crust pies (9 in)

Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 mins.  Drain and set aside.  In a large skillet saute onion in butter until tender.  Stir in flour, salt, thyme and pepper until blended. Gradually stir in  broth and milk.  Bring to a boil; cook and stir for 2 minutes until thickened.  Add the rest of the ingredients, (except the pie crust, of course), and remove from heat.
Line two 9-in pie plates with bottom pastry; trim even with edge of plate. Fill pastry shells with filling. Top with other pastry; trim, seal and flute edges.  Cut slits in pastry top.  Bake one pie at 425* for 35-40 minutes.  (use tin-foil on the edges if you want to keep them from getting too brown.) Let stand for 15 minutes before serving. 
For frozen potpie: put tin foil on the edges of the pie crusts.  Bake at 425* for 30 minutes.  Reduce heat to 350* and bake 70 minutes longer.