Preheat oven to 375°F.
In a large skillet over medium-high heat, melt butter.
Add flour, whisk and cook for 1 minute, or until it starts to come together.
Add apple cider, chicken stock, milk, and bouillon.
Simmer until thickened, stirring often (about 5 minutes).
Add chicken, onion, carrots, potato, celery, peas, corn, and, mix well.
Add parsley, paprika, oregano, salt, and pepper and stir until combined.
Simmer for 20 minutes on low.
In a prepared 9-inch pie pan, add the bottom pie crust.
Pour the chicken mixture on top of the crust.
Cover with the second pie crust.
Using a fork, seal the edges of the two pie crusts together.
Brush the top lightly with egg.
Make 4-5 small cuts in top crust to vent.
Bake for 30-40 minutes (until top crust is golden brown). See notes for how to avoid burnt crust.