In a large skillet, melt the butter over medium heat.
Stir in the flour and cook for 1-2 minutes to create a roux.
Add salt, pepper, thyme, garlic powder, and onion powder. Mix well.
Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens.
Combine Ingredients:
Add the shredded chicken and mixed vegetables to the skillet. Mix until the chicken and vegetables are evenly coated with the creamy sauce.
Simmer for 5-7 minutes, allowing the flavors to meld. Adjust seasonings if necessary.
Assembling the Pot Pie:
Prepare the Crust:
Roll out one sheet of pie crust and line the bottom of a greased 9×13-inch baking dish.
Pour the chicken and vegetable mixture evenly over the crust.
Top with Another Crust:
Roll out the second sheet of pie crust and place it over the filling. Press the edges to seal and trim any excess crust.
Ventilation:
Cut slits on the top crust to allow steam to escape during baking. You can create a decorative pattern if desired.
Egg Wash:
Beat the egg and brush it over the top crust for a golden finish.
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