Preheat your oven to 425°F (220°C). Prep is always better with a hot oven ready to go.

Cook your filling: In a medium saucepan, melt butter over medium heat. Sprinkle in the flour, salt, pepper, garlic powder, and thyme, whisking like your life depends on it for 1–2 minutes.

Add liquids: Slowly whisk in chicken broth and milk, stirring constantly until the mixture thickens. This is your creamy, dreamy base.

Mix in chicken and veggies: Fold in the cooked chicken and frozen vegetables, making sure everything’s coated in that velvety sauce. Taste and adjust seasoning—you’re the boss here.

Prepare your crust: Roll out one pie crust into a greased 9-inch pie dish. Pour the chicken-veg mixture into the crust like a pro.

Top it off: Lay the second pie crust over the filling. Trim excess edges and crimp them together. Don’t forget to cut a few slits for steam to escape—it’s like giving your pie lungs to breathe.

Bake: Pop the pie in the oven for 30–35 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with foil (you’re basically a baking ninja).

Cool slightly: Let it rest for 5–10 minutes before slicing. Patience is hard, but necessary—this isn’t lava cake, it’s creamy, and it needs to set.