# Components:
→ 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, approx. 14 oz)
→ Finishing
16 - 1 egg, beaten (for egg wash)
# Directions:
01 - Preheat the oven to 400°F.
02 - Melt butter in a large skillet over medium heat. Add onion, carrots, and celery, sautéing for 5 to 6 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the vegetables and cook while stirring for 1 to 2 minutes to form a roux.
05 - Gradually whisk in chicken broth and heavy cream, simmering and stirring constantly until the mixture thickens, approximately 4 to 5 minutes.
06 - Add cooked chicken, frozen peas, dried thyme, oregano, and red pepper flakes if using. Season generously 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 necessary.
08 - Spoon the hot chicken filling evenly into the crust-lined dish.
09 - Cover filling with the second crust, trim and crimp edges to seal, then cut small slits on top to vent steam.
10 - Brush the pie's top with the beaten egg for a golden finish.
11 - Bake for 35 to 40 minutes, or until crust is golden brown and filling is bubbling.
12 - Allow the pie to rest for 10 minutes before slicing and serving.
