Add flour, butter, water and salt to a food processor.
Pulse until a dough ball forms.
Remove dough and divide in half.
Turn onto a floured surface and use a rolling pin to roll to 1/4" thickness.
Transfer one crust to a pie dish to fill.
Roll remaining dough and set aside.
"!Chicken Mixture Directions"
Preheat oven to 425.
In a large saucepan, cook potatoes and carrots, covered with water until tender, 10-14 minutes. Drain and set aside.
In the same pan, add butter, onion and celery and heat until onions are translucent, about 5 minutes.
Add flour, salt, pepper, thyme and broth.
Whisk constantly until boiling and let boil for 2 minutes or until mixture becomes thick.
Remove from heat and stir in potatoes and carrots, chicken, peas and corn.
Stir to mix well.
Pour mixture into prepared pie dish.
Cover with remaining pastry shell. Seal edges and cut holes in the top to vent.
Bake, uncovered for 30-40 minutes or until golden brown on top
Notes
I make homemade crust in my food processor, that's why the edges never look amazing! But, you can easily buy pre-made pastry crust. Put aluminum foil under your pan in the oven. Mine always runs over!