• Preheat oven to 400°
• Make two 9-inch pie crusts, or bring purchased refrigerated pie crust to room temperature

Make the Filling:

• Chop all vegetables and chicken before beginning the sauce.
• In a medium pot parboil the carrots and potatoes for about 5 minutes, drain and set aside.
• In a large pan, over medium heat, melt the butter. Add the onions and celery and cook for about 5 minutes until softened but not browned.
• Sprinkle the flour over the sauteed vegetables, mix to coat and cook for 2 minutes.
• Add milk, thyme, salt, and pepper and cook until the sauce starts to bubble and thicken, stirring frequently. Pour in the chicken broth and stir well. Cook for another 3-4 minutes or until the sauce is the consistency of gravy.
• Add the cooked chicken and all remaining vegetables. Combine and cook for about 2 minutes. Remove from heat. Set aside and let cool while rolling out the crust.

Assembling the Pot Pies:

• Whisk together egg and milk in a small bowl for the egg wash. Set aside.
• Roll out the pie dough. The bottom crust should be larger than the top crust. Add the bottom crust to fit the bottom and sides of the pie dish.
• Add the chicken vegetable cream mixture over the bottom crust. It should be heaping.
• Add top crust to cover the whole top of the pie dish. Pinch together the top and bottom crusts to seal, crimp and brush lightly with an egg wash. Cut 3-4 small slits in the top crust to allow steam to escape.
• Line a baking sheet pan with foil and place the prepared pot pies on the tray. Bake in a preheated oven for 40 minutes or until the pastry is golden brown. The internal temperature of the pot pies should be 165°F.
• Remove the pot pies from the tray and let cool for at least 15 minutes before serving or cutting.