Make the filling

• Preheat your oven to 400°F
• Warm your skillet over medium-high. Once it is warm, add butter to melt. Stir in onions, cook for about five minutes to soften the onions. Once they become translucent, stir in flour.
• Mix in poultry seasoning, thyme, salt, and pepper. Continue to stir until everything is incorporated with the flour. The mixture will thicken slightly.
• Alternate pouring in small amounts of half-and-half and chicken broth into the onion mixture. Continue to do this until all the broth and half-and-half have been added.
• Mix in the shredded turkey to combine ingredients.
• Place one pie crust on the bottom of your pie plate. Pour in your turkey pot pie mixture. With the back of a spoon smooth out the pot pie mixture so that it is even in the pie dish.
• Place the other pie crust on top and pinch together the sides of your pot pie.
• Using a sharp knife cut lines in the top of your pie crust to vent.
• In a small bowl, beat the egg with a whisk to make an egg wash. Brush egg mixture over the top and sides of the crust to create a seal.
• Place your pie in the oven for 30 to 35 minutes, or until the crust is lightly brown. The filling will begin to bubble.
• Allow your pie to cool for about 15 minutes before cutting into it.
• Serve and enjoy!