In a pan on your stovetop, heat the oil and saute onion just until soft, then add garlic and all of the spices and cook 2 minutes.
Next add the flour and mix into ingredients and cook for 2 minutes whilestirring constantly. Pour in the broth and stir until there are no flour lumps (just the onion& garlic bits).
Next add the milk and stir until well mixed. Add the vegetables and cook fora couple of minutes to break up any lumps of them frozen together, then mix in thechicken and simmer under medium low heat until the sauce has thickened to a thicksauce, it’s about 8 minutes cooking time.
Remove from heat and set filling aside to cool to room temp.In the meantime, spray your pie dish with cooking spray, lay out one of the pie sheetsinto the bottom of your pie dish.
Preheat the oven to 420F. Once the filling has cooled down pour it into the pie dishand smooth out to make it even. Carefully lay the 2nd pie sheet/dough over the filling.
Pinch it into the bottom pie dough to seal it together. Brush the pie with the lightly beatenegg. Use a sharp knife to cut an X in the center of the pie to release steam whilst baking.
Put on a baking tray and bake in the center of oven for 30 minutes or until the pie is niceand golden brown. Remove from oven and allow to cool for 10 to 15 minutes beforecutting into. Serve with your favorite side dishes and enjoy!