# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts, cooked and diced (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, 14 oz)
→ Finishing
16 - 1 egg, beaten (for egg wash)
# Directions:
01 - Preheat 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 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 form a roux.
05 - Gradually whisk in chicken broth and heavy cream. Simmer while stirring until thickened, approximately 4 to 5 minutes.
06 - Add cooked chicken, peas, thyme, oregano, and red pepper flakes if using. Season generously with salt and black pepper; stir to combine and remove from heat.
07 - Roll out one pie crust and fit into a 9-inch pie dish, trimming edges as needed.
08 - Spoon the hot chicken mixture evenly into the crust-lined dish.
09 - Cover filling with second crust, trim and crimp edges to seal, then cut small slits in the top crust to allow steam to escape.
10 - Brush the top crust with beaten egg to achieve a golden finish.
11 - Bake for 35 to 40 minutes until crust is golden brown and filling is bubbling.
12 - Let the dish rest for 10 minutes before slicing and serving.
