# What you'll need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1 lb), cooked and diced
→ 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, approximately 14 oz)
→ Finishing
16 - 1 egg, beaten (for egg wash)
# Directions:
01 - Preheat oven to 400°F.
02 - Heat butter in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 5–6 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables and stir continuously for 1–2 minutes to form a roux.
05 - Gradually whisk in chicken broth and heavy cream. Simmer while stirring constantly until mixture thickens, approximately 4–5 minutes.
06 - Add diced cooked chicken, peas, thyme, oregano, and red pepper flakes if desired. Season generously with salt and black pepper. Stir well and remove from heat.
07 - Roll out one pie crust and fit it into a 9-inch pie dish. Trim edges if necessary.
08 - Spoon the hot chicken mixture evenly into the prepared crust.
09 - Cover filling with the second crust. Trim and crimp edges to seal. Cut small slits in the top crust to allow steam to escape.
10 - Brush the top crust with beaten egg for a golden finish.
11 - Bake in the preheated oven for 35–40 minutes until the crust is golden brown and filling is bubbling.
12 - Allow to rest for 10 minutes before slicing and serving.
