Boil carrots and potatoes in a pot. Cook until soft but not mushy. Drain water and set vegetables aside for later use.

Heat butter in a large pan over medium heat. Add chopped onions and cook until soft and slightly golden in color.

Sprinkle flour over the onions. Stir well to form a thick paste. Cook for one minute to remove raw flour taste.

Slowly pour chicken broth into the pan. Stir constantly to avoid lumps. Add milk or cream and mix until smooth and creamy.

Add salt, black pepper, garlic powder, and thyme. Mix well. Let the sauce cook for a few minutes until thick.

Put shredded chicken, peas, carrots, and potatoes into the sauce. Stir everything together until well combined and coated.

Place one pie crust in a baking dish. Press it gently to fit the bottom. Make sure edges are slightly raised.

Pour the chicken mixture into the crust. Spread evenly using a spoon so every bite has filling.

Place the second pie crust on top. Seal the edges by pressing with fingers. Cut small slits for steam to escape.

Preheat oven to 180°C. Bake the pie for 35 to 40 minutes until crust turns golden brown and crispy.

Remove from oven and let it cool for 10 minutes. This helps the filling set properly before slicing and serving.