| Potatoes | 1 cup, diced peeled | |
| Carrots | 1 cup, sliced | |
| Peas (frozen) | 1/2 cup | |
| Corn (frozen) | 1/2 cup | |
| Onion | 1/3 cup, chopped | |
| Chicken | 2 cups, cubed | |
| Pie Crust | 2 sheets, chilled | |
| Whole Milk | 3/4 cup | |
| Chicken Broth | 3 cups | |
| Pepper | 1/4 teaspoon | |
| Salt | 1 teaspoon | |
| Dried Thyme | 1/2 teaspoon | |
| Flour | 1/2 cup |
Blanch vegetables and drain.
Preheat oven to 425°.
Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat and cook covered for 10 minutes, then drain.
In a large skillet, heat butter over medium-high heat.
Add onion; cook and stir until tender, about 10 minutes.
Stir in flour and seasonings until blended.
Gradually stir in broth and milk. Bring to a boil, stirring constantly for 2 minutes or until thickened.
Stir in chicken, peas, corn and potato mixture; remove from heat.
Unroll pie crust into two 9 inch. pie plates; trim even with rims.
Place bottom crust in pie dish.
Brush crust with a beaten egg white.
Add chicken mixture.
Place remaining crust over filling. Trim, seal and flute edges.
Brush crust with a beaten egg white.
Cut slits on top.
Bake chicken pot pie on a lower rack in the oven for 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
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