Cook onion in 2 tbsp broth for 2 mins then add flour, pepper, and thyme.

Stir in remaining broth until thick. Add carrots and simmer for 5 minutes.

Preheat oven to 400.

Add chicken and corn. Pour all ingredients to pie crust. Add top pie crust and crimp edges. Slice a few holes in top crust.

Cover edges with foil and cook for 18 minutes. Take foil off and bake until edges are brown.