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* I made my own turkey stock, but if you buy it or if you use chicken stock, you may want to add less salt.
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1.
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Heat oven to 425 degrees F. Thaw pie crusts as directed on box for a two-crust pie.
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Place one of the crusts into a 9-inch glass pie plate.
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Set the other one aside.
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2.
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In a 2-quart saucepan, melt butter over medium heat.
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Add onion, carrot, and celery; cook for 8 minutes, stirring frequently, until tender.
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Stir in flour, thyme, salt and pepper until well blended and cook for 2 minutes.
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Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
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3.
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Stir in turkey, corn, and potato.
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Remove from heat and let it cool off a bit.
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Spoon the mixture into the crust-lined pie plate.
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Top with the second crust; seal edges and flute the edges.
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Cut slits in several places in the top crust.
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Note: I alway place a cookie sheet under the pie pan while baking just in case bubbles over.
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4.
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Cover the edges of crust with strips of foil and bake for 20 minutes.
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Remove the foil and brush the top of the pie with the beaten egg and sprinkle with some more salt and pepper, and cook for another 15-20 minutes, or until the top is golden brown.
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5.
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Let stand 5 minutes before serving.
