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1
Preheat oven to 425 degrees; place the chicken in a large saucepan; add enough cool water to cover.
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2
Bring to a boil, reduce heat and simmer until just cooked through, about 10 minutes.
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3
Drain the chicken; let cool.
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4
Shred the chicken using 2 forks.
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5
Meanwhile, fit one pie crust into a 9-inch pie plate; set aside.
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6
Roll out the remaining pie crust on a lightly floured surface.
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7
Cut the crust into 1/2-inch wide strips with a pastry wheel; set aside.
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8
Melt the butter in a large saucepan over medium heat.
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9
Add the onion and cook, stirring, for 3 minutes.
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10
Whisk in the flour and thyme; cook, stirring, for 2 minutes.
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11
Add the broth and cream; whisk until thickened, 3-4 minutes longer.
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12
Remove from heat; stir in shredded chicken, frozen peas and carrots, salt and pepper.
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13
Spoon the filling into the prepared pie plate.
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14
Arrange 6 of the pie crust strips in the same direction on top of the pie; twisting dough.
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15
Arrange the remaining strips, crosswise on the top; fold the edges under and crimp edge to seal.
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16
Beat the egg yolk and water.
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17
Brush the pastry with the egg mixture; place the pie on a baking sheet (you may want to cover crust edges with aluminum foil to prevent burning).
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18
Bake the pie until the crust is golden and filling is bubbly, about 45 minutes.
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19
Let stand for 10 minutes before serving.
