Preheat the oven to 420°F.

Heat oil in a large skillet over medium heat.

Add the chopped onion and saute until soft, about 4 minutes.

Add in the garlic, salt, parsley, pepper, and thyme. Saute for 2 more minutes.

Next add the flour and cook, stirring constantly, for 2 minutes.

Whisk in the broth until fully combined with the flour and no lumps of flour are present.

Pour in the milk and stir until well mixed.

Mix in the frozen vegetables and stir to break up in frozen clumps.

Mix in the chicken and bring to a simmer.

Reduce heat to medium low heat and simmer until the sauce has thickened, about 8 minutes.

Remove the pot pie filling from the stove and let it cool slightly.

Lay out one of the pie crust sheets and place the pie dish upside down over the dough.

Trace a circle around with a sharp knife to make the crust the circumfrence of the pie. Set the pie crust aside.

Spray your pie dish with non-stick cooking spray.

Lay the remaining sheet of pie crust inside the prepared pie dish. Gently press the crust into the dish and trim the edges around the outside of the dish.

Pour the filling into the prepared crust.

Carefully lay the circular pie crust over the filling.

Working around the edges, pinch the two layers of pie crust together to seal and create a decorative edge.

Use a pastry bruth to brush the beaten egg over the top of the pie crust.

Use a sharp knife to cut an X in the center of the pie to release steam while baking.

Place the pot pie on a cookie sheet and bake in the center of oven for 30 minutes or until the pie is golden brown.

Remove from oven and allow the pot pie to cool on a cooling rack for 10 minutes.

Cut into 8 pieces. Serve and enjoy!