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Heat a large skillet over medium heat and add unsalted butter.
Once melted, add diced chicken and season with salt and pepper.
Cook for 5-7 minutes until chicken is no longer pink and slightly browned.
Add frozen mixed vegetables and stir for 2-3 minutes to thaw and warm.
In a small bowl, whisk together flour, garlic powder, onion powder, and dried thyme.
Sprinkle the mixture over chicken and vegetables, stirring to coat evenly.
Pour in chicken broth and heavy cream, stirring continuously to avoid lumps.
Bring to a gentle boil, then reduce heat and simmer for 5 minutes until thickened.
Preheat your oven to 425°F (220°C).
Roll out one pie crust and fit it into a 9-inch pie pan.
Pour the creamy chicken filling into the prepared crust evenly.
Cover with the second pie crust, crimp edges, and cut slits for steam.
Brush the top crust with an egg wash or dairy-free milk for shine.
Bake for 30-35 minutes until the crust is golden brown and filling is bubbling.
Cool for 10-15 minutes before serving to allow filling to set.
Slice and garnish with fresh parsley before serving.
Store leftovers in an airtight container in the refrigerator for up to three days.