Preheat the Oven:

• Preheat your oven to 400°F (200°C).

Cook the Filling:

• In a large saucepan, melt butter over medium heat.
• Add chopped onion and sauté for 2–3 minutes until softened.
• Stir in flour and cook for 1 minute, stirring constantly.
• Gradually whisk in chicken broth, then bring to a simmer.
• Pour in heavy cream and stir until thickened (3–4 minutes).
• Season with salt, pepper, thyme, and garlic powder.
• Add chicken, carrots, peas, and corn, stirring to combine.
• Simmer for 5 minutes to heat through.

Assemble the Pot Pie:

• Roll out one pie crust and fit it into a 9-inch pie dish.
• Pour the chicken and veggie filling into the crust.
• Place the second pie crust on top, crimping the edges to seal.
• Cut a few slits in the top to allow steam to escape.

Bake and Serve:

• Bake for 30–35 minutes, or until the crust is golden brown.
• Let cool for 10 minutes before slicing.
• Serve warm and enjoy!