Preheat your oven to 425°F (220°C).

In a medium-sized skillet over medium heat, melt 1/4 cup of unsalted butter until bubbly. Add 1/4 cup of all-purpose flour to the skillet, whisking continuously for about 1 minute to form a roux.

Gradually whisk in 1 cup of chicken broth and 1 cup of milk into the roux. Continue whisking for 3-5 minutes until the mixture thickens and bubbles softly.

Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of dried thyme to the sauce. Stir well to combine.

Incorporate 2 cups of cooked, shredded chicken and 1 cup of frozen mixed vegetables into the thickened sauce.

Roll out a pre-made pie crust to fit a 9-inch pie dish, placing the crust in the dish and trimming any excess.

Pour the savory chicken mixture into the prepared pie crust, spreading the filling evenly.

Carefully lay another crust over the filled pie, crimping the edges to seal it well. Cut several slits in the top crust to allow steam to escape.

Place the assembled pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown.

Once baked, remove the pot pie from the oven and allow it to cool for about 5-10 minutes.