CRUSTS: 2 15-oz. packages All Ready Pie Crusts (4 crusts) 1 egg, beaten to blend (glaze) For filling: Bring stock and water to boil in heavy saucepan. Add chicken; simmer until tender, 10 minutes. Transfer chicken to plate. Cut into 1-inch pieces. Add potatoes to stock; simmer until tender, 10 minutes. Transfer potatoes to bowl. Add carrots to stock mixture; cook until tender, 15 minutes. Add carrots to potatoes. Add broccoli to stock mixture; cook until crisp-tender, 3 minutes. Add broccoli to potatoes and carrots. Boil until stock reduced to 2 cups. Melt butter in heavy saucepan over medium heat. Add onions and saute until tender, about 8 minutes. Add flour and stir until golden, 2 minutes. Gradually whisk in stock mixture. Mix in milk and thyme. Cook until thickened, stirring frequently, 10 minutes. Add chicken and vegetables. Season to taste with salt and pepper. (Filling can be made 1 day ahead. Refrigerate. Bring to simmer before using.) For crusts: Preheat oven to 425°. Line two 9-inch deep-dish glass pie dishes with crust, following package directions; trim edges. Line with foil. Fill with dried beans. Bake 10 minutes. Remove foil and beans. Continue baking crusts until light golden, 10 minutes. Maintain oven temperature. Divide filling between crusts. Cover with top crust. Crimp edges to seal. Cut 4 small holes in top. Brush crusts with egg glaze. Bake until golden, about 25 minutes. Serves 8. chic 105