# Components:
→ 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 - Set oven temperature to 400°F (200°C).
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 aromatic.
04 - Sprinkle flour over the vegetables, stirring continuously for 1 to 2 minutes to cook the flour.
05 - Gradually whisk in chicken broth and heavy cream; simmer while stirring until mixture thickens, approximately 4 to 5 minutes.
06 - Add cooked chicken, peas, thyme, oregano, and crushed red pepper flakes if using. Season generously with salt and black pepper, then mix thoroughly and remove from heat.
07 - Roll out one pie crust and fit it into a 9-inch pie dish, trimming edges if necessary.
08 - Pour the hot chicken and vegetable mixture into the prepared crust evenly.
09 - Cover the filling with the second crust, trim and crimp the edges to seal securely, then cut small slits on top to allow steam to escape.
10 - Brush the pastry surface with beaten egg to achieve a golden finish during baking.
11 - Place pie in the oven and bake for 35 to 40 minutes until crust is golden brown and filling is bubbling.
12 - Allow to rest for 10 minutes before slicing to ensure filling sets.
