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In a medium bowl, beat the eggs and milk until blended well.
In a medium sauce pan, melt butter and whisk in flour, salt and pepper and cook, stirring, for one minute. Add a little more flour if it is too thin.
Add the egg and milk mixture to the butter and flour combination. Whisk until smooth and remove from heat.
Add the chicken, thyme and parsley to the above mixture and blend well.
Pour into a greased casserole or a deep 9” pie plate.
Bake at 350° for 45 to 50 minutes or until a knife inserted halfway between the center and side comes out clean.
Allow to rest 10 minutes and either slice or spoon and serve.
Optional: You can serve this with a light chicken gravy.