Easy Chicken Pot Pie

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2 teaspoons olive or vegetable oil

1 cup chopped onion

4 boneless chicken breast halves cut into 1 to 2-inch cubes, about 4 cups

2 tablespoons all-purpose flour

Pinch dried thyme

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon paprika

2 carrots, peeled and chopped

2 celery stalks, chopped

4 medium red potatoes, cut into 1-inch cubes

1 (14 1/2-ounce) can crushed tomatoes

1 cup reduced-sodium chicken broth

1/4 cup dry white wine

1 teaspoon Dijon mustard

1/2 cup frozen corn kernels

1 (9-inch) refrigerated pie crust

1 egg, lightly beaten