Renee's Chicken Pot Pie | Scratch Pantry

Ingredients

• 2 pie crust shells , 1 for top and 1 for bottom
• 1 ⁄ 4 cup butter
• 1 medium onion , finely chopped
• 1 frozen peas and carrots (16 oz. bag) , cooked and drained
• 1 ⁄ 2 cup flour
• 1 3 ⁄ 4 cups milk
• 1 ⁄ 4 cup chicken stock or broth
• 1 ⁄ 2 teaspoon thyme dried
• salt and freshly ground black pepper
• 4-5 cups chicken breast , cooked and cubed or shredded