# What you'll need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts, cooked and diced (approximately 1 lb)
→ Vegetables
02 - 1 cup carrots, peeled and diced
03 - 1 cup frozen peas
04 - 1 cup celery, diced
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
→ Creamy Sauce
07 - 4 tablespoons unsalted butter
08 - 1/4 cup all-purpose flour
09 - 2 cups chicken broth
10 - 1 cup heavy cream
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon crushed red pepper flakes (optional)
14 - Salt and black pepper to taste
→ Crust
15 - 1 package refrigerated pie crusts (2 crusts, approximately 14 oz)
→ Finishing
16 - 1 egg, beaten (for egg wash)
# Method:
01 - Preheat the oven to 400°F.
02 - Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 5 to 6 minutes until tender.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the vegetables and stir continuously for 1 to 2 minutes to create a roux.
05 - Gradually whisk in chicken broth and heavy cream. Simmer while stirring until the mixture thickens, about 4 to 5 minutes.
06 - Add diced chicken, peas, thyme, oregano, and crushed red pepper flakes if desired. Season with salt and black pepper, stir to combine, then remove from heat.
07 - Roll out one pie crust and fit it into a 9-inch pie dish, trimming edges as needed.
08 - Spoon the warm chicken mixture into the prepared crust evenly.
09 - Cover with the second pie crust, trim and crimp edges to seal. Cut small slits in the top to allow steam to escape.
10 - Brush the beaten egg over the top crust to achieve a golden finish.
11 - Bake in the preheated oven for 35 to 40 minutes or until the crust is golden brown and the filling is bubbling.
12 - Allow the dish to rest for 10 minutes before slicing to serve.
