A comforting classic made with tender chicken, hearty vegetables, and a rich, creamy sauce all baked beneath a flaky, golden pie crust. Perfect for family dinners or cozy weeknight meals.
In a large skillet, heat olive oil over medium heat. Add diced onion, minced garlic, carrots, and celery. Cook for 5–7 minutes until the vegetables soften.
Stir in unsalted butter and melt completely. Sprinkle flour over the mixture and stir continuously for 1–2 minutes to form a roux.
Gradually whisk in chicken broth and milk or half-and-half. Bring to a simmer and cook until thickened, about 5 minutes.
Add cooked chicken, frozen peas, salt, black pepper, and dried thyme to the skillet. Stir to combine and remove from heat.
Pour the chicken mixture into a 9-inch pie dish. If using a bottom crust, place it in the dish first before adding the filling.
Cover the filling with the top crust, seal the edges by pressing them together, and cut small slits in the top to vent.
Brush the top crust with beaten egg for a golden finish.
Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pot pie cool for 10 minutes before serving.