# What You Need:
→ Filling
01 - 2 cups cooked chicken breast, diced
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 cup frozen peas
08 - 1 cup frozen corn
09 - 1/4 cup all-purpose flour
10 - 2 cups low-sodium chicken broth
11 - 1 cup whole milk
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/2 teaspoon dried thyme
15 - 1/4 teaspoon dried sage (optional)
→ Crust
16 - 1 sheet refrigerated pie dough (or homemade, enough for a 9-inch pie)
17 - 1 egg, beaten (for egg wash)
# Step-by-step guide:
01 - Set oven temperature to 400°F.
02 - Melt butter in a large skillet over medium heat; add onion, carrots, and celery, cooking for 5 to 6 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables and stir continuously, cooking for 2 minutes.
05 - Gradually whisk in chicken broth and whole milk; bring to a simmer and cook until sauce thickens, approximately 4 to 5 minutes.
06 - Stir in cooked chicken, peas, corn, salt, black pepper, thyme, and sage; heat through and remove from heat.
07 - Transfer filling mixture to a 9-inch pie or casserole dish.
08 - Roll out pie dough and cover filling; trim edges, crimp to seal, and cut small vents in the center.
09 - Brush the top crust with beaten egg to promote browning.
10 - Bake in preheated oven for 35 to 40 minutes until crust is golden and filling is bubbling.
11 - Allow to rest for 10 minutes before serving.
