Ingredients

• 1 ½ cups low-sodium chicken broth, divided
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1 (8 ounce) package sliced cremini mushrooms
• 1 cup chopped onion
• 6 cloves garlic, minced
• 1 ½ cups frozen carrots and peas (7 oz.)
• 1 tablespoon chopped fresh sage
• 1 tablespoon fresh thyme leaves, plus sprigs for garnish
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 pound shredded cooked chicken (about 3 cups; see tip)
• 1 (7 to 8 ounce) prepared pie crust, thawed if frozen
• 1 egg white, lightly beaten