Preheat oven to 400°F. Set aside a pie plate.
Melt the butter in a large pot or Dutch oven set over medium heat.
½ cup unsalted butter
Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
1 onion, 3 cloves garlic
Stir in the flour and cook until golden, stirring constantly. Gradually whisk in the chicken broth. Bring to a boil, reduce to a simmer, and cook, stirring frequently, until thickened, about 5 minutes.
¾ cup all-purpose flour, 3 cups low sodium chicken broth
Add the cream, thyme, salt, pepper, chicken, vegetables, and parsley. Stir well.
¼ cup heavy cream, 1 teaspoon dried thyme, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 3 cups shredded cooked chicken, 2 cups frozen mixed vegetables, 2 tablespoons chopped fresh parsley
Place the first pie crust in the bottom of the pie pan. Spoon in the filling and top with the second pie crust.
2 refrigerated pie crusts
Trim and crimp the edges.
In a small bowl, whisk the egg and water together. Brush the egg wash on top of the pie crust and cut a few slits in the top of the pie.
1 large egg, 1 tablespoon water
Place the pie in the oven and reduce the heat to 375°F.
Bake for 45 minutes or until the crust is golden and crisp.
Let cool for 10-15 minutes before slicing.