. Prepare Your Ingredients

1. Dice the onion and potato, and chop the cooked turkey into bite-sized pieces.
2. Thaw your frozen vegetables if needed.

2. Make the Filling

1. Preheat your oven to 400°F (200°C).
2. Melt the butter in a medium saucepan over medium-low heat.
3. Add the diced onion and sauté for about 5 minutes until softened.
4. Stir in the flour, poultry seasoning, thyme, salt, and pepper. Cook for 2 minutes, stirring constantly.
5. Gradually whisk in chicken broth and milk, adding a little at a time. Stir until the mixture is smooth and thickened.
6. Remove from heat and fold in the cooked turkey, vegetables, and diced potatoes.

3. Assemble the Pot Pie

1. Line a 9-inch pie plate with one of the pie crusts.
2. Pour the prepared filling into the pie crust and spread it evenly.
3. Brush the edges of the crust with the beaten egg.
4. Lay the second pie crust on top and seal the edges by pinching or crimping. Trim any excess.
5. Cut slits into the top crust to allow steam to escape.
6. Brush the top with the remaining egg wash for a golden finish.

4. Bake the Pot Pie

1. Place the assembled pie on the center rack of your preheated oven.
2. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
3. Let the pot pie cool for 10-15 minutes before slicing and serving.