Start by melting the butter in a large saucepan over medium heat. Add diced onions and minced garlic, cooking until fragrant and slightly softened. Toss in your diced turkey and mixed vegetables, stirring until everything is heated through and well combined.

Sprinkle the flour evenly over the skillet, mixing until the turkey and veggies are coated. Gradually pour in the chicken broth while stirring constantly to avoid lumps. Add salt, pepper, and thyme, and simmer until the sauce has thickened to a rich, creamy consistency.

Preheat your oven to 375°F (190°C). Roll out one pie crust and fit it into your greased pie dish. Pour in the turkey mixture, making sure it’s evenly distributed.

Lay the second crust over the filling, sealing the edges by pinching or pressing with a fork. Cut a few small slits in the top for ventilation. Brush the crust with an egg wash to help it turn beautifully golden during baking.

Place the pie in the oven, baking for 35-40 minutes or until the crust is golden brown and the filling is bubbling. Allow it to cool for about 10 minutes before slicing and serving.