Place the chicken breasts in the bottom of the crock pot.

Add the frozen mixed vegetables, diced onion, and minced garlic on top of the chicken.

Pour the chicken broth over the mixture and sprinkle with thyme, rosemary, salt, and pepper.

Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through.

Remove the chicken from the crock pot and shred it with two forks; return the shredded chicken to the pot.

Stir in the heavy cream and cream of chicken soup until well combined.

Roll out one pie crust and place it in the bottom of a baking dish.

Pour the chicken and vegetable mixture into the pie crust.

Roll out the second pie crust and place it on top of the filling. Seal the edges and cut slits in the top crust for steam to escape.

Brush the top crust with a beaten egg for a golden finish.

Bake in a preheated oven at 400°F (200°C) for 30-35 minutes or until the crust is golden brown.

Let cool for a few minutes before serving.