Pre-heat oven to 400 degrees F.
In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until tender. Remove from skillet and set aside.
Add butter to skillet and cook until melted. Add in flour and whisk until well combined. Add in softened cream cheese and spices and stir until combined.
Pour chicken broth into skillet and whisk ingredients until are smooth. Add in milk and whisk again until smooth. Add in thyme, salt and pepper. Bring to a gentle simmer and continue whisking to avoid lumps. Add in heavy cream, and whisk until smooth.
Add in veggies, potatoes, and chicken and stir to fully combine ingredients. Cook on a low simmer for approximately five minutes stirring regularly.
Give the filling a taste to check and see if more seasoning is needed, and if so add salt, pepper and seasoning of choice accordingly.
Place one of the two pie crusts into a deep dish pie pan as instructed on package, then add filling to the pan.
Add second pie crust to the top and seal to close. Cut four small vent holes in the top center of the crust.
Bake for approximately 30 minutes or until crust is golden brown. Remove from oven and allow to cool for 10-15 minutes prior to serving.