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1
Preheat oven to 425 degrees F (220 degrees C).
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2
Place a baking sheet on the a rack on which you'll bake the pie.
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3
Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot.
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4
Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil.
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5
Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes.
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6
Drain the vegetables and set aside.
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7
Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth.
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8
Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute.
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9
Set gravy aside and allow to continue to thicken as it cools.
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10
Press one of the pie crusts into the bottom of a 9-inch pie dish.
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11
Spoon a layer of gravy (about 1/3 cup) into the crust.
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12
Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish.
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13
Pour the rest of the gravy slowly over the filling until gravy is visible at the top.
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14
Scatter butter pieces over the filling; top with second crust.
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15
Seal the 2 crusts together and crimp with a fork.
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16
Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust.
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17
Pierce the top crust several times to vent steam.
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18
Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour.
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19
Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.
