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Begin by preheating the oven to 425°F.
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In a large skillet, heat the butter over medium heat and cook the diced onion and minced garlic until they are soft, which should take around 5 minutes.
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Mix the flour in and let it cook for an extra two minutes.
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Slowly add the chicken broth, thyme, basil, salt, heavy cream, and pepper, stirring constantly until the mixture thickens, about 5 minutes.
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Mix in the shredded chicken and frozen vegetables.
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Take one pie dough out of its packaging and place it in a 9-inch pie dish.
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Fill the dish with the chicken and vegetable mixture, top with the other rolled-out pie crust, seal the edges, and make several slits in the top to release steam.
- Allow the dish to bake for a time span of 25 to 30 minutes in the preheated oven until the surface of the crust turns into a golden brown hue.
