Instructions

• Preheat the oven to 400°F (200°C).
• In a large pot over medium heat, melt the butter.
• Add the diced onion and diced carrot to the pot. Cook, stirring frequently, until the vegetables begin to soften, about 4–5 minutes.
• Add the diced mushrooms, frozen corn, frozen peas, minced garlic, dried thyme, salt, and black pepper. Cook, stirring frequently, until the mushrooms are cooked and the vegetables are tender, about 5–6 minutes.
• Sprinkle the all purpose flour over the vegetable mixture and stir to coat the vegetables. Cook for about 1 minute to remove the raw flour taste.
• Slowly pour in the chicken broth while stirring constantly to prevent lumps and to incorporate the flour into a smooth sauce.
• Add the milk and the cooked shredded chicken. Bring the mixture to a gentle simmer and cook, stirring often, until the sauce thickens—about 8–10 minutes. The filling is ready when a spatula dragged across the bottom leaves a line that does not immediately fill in.
• While the filling is thickening (or after removing the pot from heat), roll out both pie crusts so they will fit your 9-inch pie pan: one crust large enough to line the pan and come slightly up the sides, the other large enough to cover the filling.
• Place the bottom crust into a 9-inch pie pan, pressing it into the sides. Pour the hot filling into the prepared crust.
• Cover the filling with the top crust. Trim any excess dough, leaving an overlap to seal, then fold and crimp the edges to seal the top and bottom crusts together. Cut several small vent holes in the top crust to allow steam to escape.
• Whisk the egg with 1 teaspoon of water to make the egg wash. Brush the top crust with the egg wash.
• Bake the pie in the preheated oven for 30 minutes, or until the filling is bubbly and the top crust is golden brown. Let the pie rest briefly, then sprinkle with chopped fresh thyme if desired and serve warm.