Chicken Pot Pie

1 pound boneless, skinless chicken breast, ( I have also used diced turkey sliced from the deli)
 2 tablespoons butter, divided
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 16 oz package frozen vegetables thawed.  
1 can cream of chicken soup
1 refrigerator pie crust.

Preheat oven to 425.  Melt butter in skillet.  Add chicken, sprinkle with salt and thyme.  Cook and stir 1 minute.  Reduce heat to medium. Stir in vegetables, undiluted soup and cook about 5 minutes.  While soup mixture is simmering, unwrap 1 pie crust.  You can cut out decorative cutouts or just make slits in the crust to allow steam to escape.  Pour chicken mixture into pie dish and top with pie crust.  Melt remaining tablespoon of butter and brush piecrust.  Bake pie for 12 minutes.  Turn oven to broil and broil 4-5 inches from heat source for 2 minutes or until crust is golden and chicken mixture is bubbly.