# What You’ll Need:
→ Chicken
01 - 2 cups cooked chicken breast, diced (approximately 12.3 oz)
→ Vegetables
02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1/2 cup celery, diced
05 - 1/2 cup onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1/2 cup potatoes, peeled and diced
→ Sauce
08 - 4 tablespoons unsalted butter
09 - 1/3 cup all-purpose flour
10 - 2 cups chicken broth
11 - 1 cup whole milk
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon dried thyme
15 - 1/4 teaspoon dried sage
→ Crust
16 - 2 sheets refrigerated pie crusts
17 - 1 egg, beaten (for egg wash)
# Directions:
01 - Set the oven to 400°F (200°C) to prepare for baking.
02 - Melt butter in a large skillet over medium heat. Add onions, garlic, carrots, celery, and potatoes; cook for 5 to 6 minutes until vegetables begin to soften.
03 - Sprinkle flour evenly over the sautéed vegetables and stir constantly for 1 minute to incorporate.
04 - Gradually whisk in chicken broth and milk. Season with salt, pepper, thyme, and sage. Maintain simmer and stir continuously until mixture thickens, approximately 4 to 5 minutes.
05 - Fold in cooked chicken and peas thoroughly, then remove skillet from heat.
06 - Line a 9-inch pie dish with one pie crust. Pour the prepared filling evenly into the crust.
07 - Cover filling with second pie crust, seal edges firmly, cut several small slits on top to allow steam to escape, then brush surface with beaten egg.
08 - Place pie in the oven and bake for 35 to 40 minutes until crust turns golden brown. Shield edges with foil if browning excessively.
09 - Allow pie to rest for 10 minutes before slicing to ensure filling sets.
