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In a large pot over medium heat, melt butter. Add onions and carrots and cook, stirring occasionally, until vegetables are beginning to soften, about 8 minutes. Stir in garlic, then stir in flour and cook, stirring constantly, until mixture turns golden and is beginning to bubble, about 2 minutes. Gradually whisk in broth. Bring to a boil and cook, stirring occasionally, until thickened, 4-5 minutes.
Remove from heat and stir in cream, then add chicken, peas, parsley, and thyme; season with salt and pepper.
Preheat the oven to 375°. Place one of the pie crusts in to a deep 9" pie dish, then add filling. Place the second pie crust on top of filling. Press edges of top and bottom dough rounds together. Fold excess dough underneath dough and crimp to seal.
Brush top of dough with egg wash. Using a paring knife, cut 4 small slits into top of crust. Sprinkle with sea salt.
Bake pot pie until crust is golden brown, about 45 minutes. Let cool at least 15 minutes.