Chicken Pot Pie

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1 3 1/2- to 4-pound rotisserie chicken

1/2 cup (1 stick) butter

5 tablespoons all-purpose flour, plus more for rolling crust

4 cups low-sodium chicken broth

1 large onion, cut into 1/2-inch dice

1 1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

2 tablespoons fresh thyme

4 medium carrots, cut into 1/4-inch dice

1 10-ounce package button mushrooms, stems trimmed, caps quartered

1 10-ounce package frozen peas

1 store-bought pie crust (such as Pillsbury)

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