# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts, cooked and diced (approximately 1 lb)
→ Vegetables
02 - 1 cup peeled and diced carrots
03 - 1 cup frozen peas
04 - 1 cup diced celery
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, about 14 oz)
→ Finishing
16 - 1 egg, beaten (for egg wash)
# Directions:
01 - Set oven temperature to 400°F (200°C).
02 - Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; cook for 5 to 6 minutes until softened.
03 - Incorporate minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables and stir continuously for 1 to 2 minutes to create a roux.
05 - Gradually whisk in chicken broth and heavy cream. Simmer gently, stirring constantly, until sauce thickens, about 4 to 5 minutes.
06 - Add diced chicken, peas, dried thyme, oregano, and red pepper flakes if using. Season with salt and pepper, stir thoroughly, then remove from heat.
07 - Roll out one pie crust and place it into a 9-inch pie dish. Trim edges as necessary.
08 - Transfer the hot chicken and vegetable mixture into the crust-lined dish.
09 - Cover with the second pie crust. Trim excess dough and crimp edges to seal. Cut small slits in the top crust to allow steam to escape.
10 - Brush the surface of the top crust with beaten egg to achieve a golden finish.
11 - Bake in the preheated oven for 35 to 40 minutes until the crust is golden brown and the filling bubbles.
12 - Allow the pie to rest for 10 minutes to set before slicing and serving.
