Steps

• In a saucepan over medium heat, melt the butter. Add the chopped onions and cook until translucent, about 5 minutes. Stir in flour, pepper, and thyme, cooking until the mixture is bubbly. Gradually whisk in chicken broth and milk, stirring constantly, until the sauce thickens and comes to a gentle boil. Add the cooked chicken, carrots, peas, potatoes, and celery. Mix well, and remove from heat.
• Set your oven to 425°F (220°C) to preheat while you assemble the pie. Preheating ensures the pie crust cooks evenly, providing a crisp and flaky texture. This step is essential to achieve that perfect golden hue on your pot pie crust.
• On a floured surface, roll out one pie crust to fit a baking dish. Carefully place the crust into the dish, making sure it covers the bottom and sides evenly. This base layer holds your savory filling, providing the structural foundation for your delicious pot pie.
• Pour the chicken filling into the prepared pie crust, spreading it evenly. Roll out the second pie crust and place it over the filling. Seal the edges by pinching together the top and bottom crusts, and cut slits on top to release steam while baking.
• For a beautiful golden finish, brush the top crust with beaten egg. Place the pie in the preheated oven and bake for 30 to 35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.