Make-Ahead Chicken Pie

Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).

Fill a large container with potatoes and carrots, then cover them with salted water. Bring the mixture to a rolling boil, then decrease the heat to a low-medium setting and let it simmer until they're tender, approximately 10 minutes. Drain the mixture and set it aside.

Melt butter in a medium-sized pan over a moderate heat. Add an onion and continue to cook until it becomes soft, about 5 minutes. Gradually mix in flour and thyme until you achieve a combined effect. Slowly blend in broth and milk, whisking continuously as the mixture comes together. Bring the mixture to a boil and cook, constantly stirring until it thickens, around 2 minutes. Add chicken, peas, corn, and the cooked potato-carrot mixture.

Place a pie crust at the bottom of two individual baking dishes. Divide the pot pie mixture evenly between the two dishes, then cover each with a remaining pie crust. Make several slits on top of each crust and press the edge around the dish with a fork to seal it. If you have an extra pie crust, consider freezing it for later use.

Bake the pot pies in the preheated oven until the inside is bubbly and the crust is golden brown, taking around 35 to 40 minutes. Allow the pies to rest for 15 minutes before serving.