Preheat your oven to 425°F (220°C).
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened.
Stir in the flour, salt, pepper, and thyme until well combined, forming a roux.
Slowly add the chicken broth and milk to the skillet, stirring constantly until the mixture is smooth and thickened.
Add the diced chicken and mixed vegetables to the skillet, stirring until everything is well coated with the sauce. Remove from heat.
Roll out one pie crust and place it into the bottom of a 9-inch pie dish.
Pour the chicken and vegetable mixture into the pie crust.
Roll out the second pie crust and place it on top of the filling. Seal the edges and crimp as desired. Cut slits in the top crust to allow steam to escape.
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