Turkey (or Chicken) Pot Pie

* I made my own turkey stock, but if you buy it or if you use chicken stock, you may want to add less salt.

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