Preheat your oven to the temperature specified on your pre-made pie crust package, around 375°F (190°C).

In a large skillet, heat two tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until translucent.

Stir in the diced or shredded cooked chicken, frozen mixed vegetables, chicken broth, heavy cream, dried thyme, salt, and pepper. Simmer for 5-7 minutes until creamy.

Roll out your pre-made pie crusts and drape one crust into pie tins or ramekins. Spoon the creamy filling into each pastry shell.

Place another pie crust over the filling, pressing the edges together to seal, and cut slits in the top for steam release.

Beat the egg and apply it as an egg wash over the top crust.

Bake for 25-30 minutes or until the crusts are golden brown and filling is bubbly.

Allow to cool for at least 5 minutes before serving.