Chicken Pot Pie

This is my favorite chicken pot pie recipe- given to me by my friend Alisa, and altered a little by me.  I like to make it with my own homemade crust, but it is also good and faster with store-bought crusts.  The greatest thing is that you can add in veggies you like, or take out ones you don't.  Or add rosemary or whatever.... Here goes:
6 tablespoons of butter
salt to taste
1/8 teaspoon thyme
1/4 teaspoon pepper
6 tablespoons flour
1 1/2 Cups chicken broth
1 1/2 cups milk
2 cups cooked, then cubed or torn chicken or turkey
2 carrots
1/2-1 cup peas
6 new potatoes or 4 large ones
1 double crust pastry shell

Melt butter, thyme, salt, pepper in pan.  Add flour and stir.  Slowly add broth and milk and bring to a boil- cooking and stirring until it is thickened.  Fold in cooked chicken and veggies. Pour into uncooked pastry shell and mound it high.  I do this in a deep dish pie pan.  Put pastry on top and crimp together edges, cut slits in top.  Bake at 425 for 30 minutes.  ( I'd put a cookie sheet or foil under it to catch drips)