# What You'll Need:
→ For the 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
→ For the Crust
16 - 1 sheet refrigerated pie dough for 9-inch pie
17 - 1 egg, beaten for egg wash
# Directions:
01 - Preheat the oven to 400°F.
02 - Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 5-6 minutes until softened.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables and stir, cooking for 2 minutes to create a roux base.
05 - Gradually whisk in chicken broth and milk. Bring to a simmer and cook until thickened, about 4-5 minutes.
06 - Add chicken, peas, corn, salt, pepper, thyme, and sage. Stir to combine and heat through. Remove from heat.
07 - Pour filling into a 9-inch pie dish or casserole dish.
08 - Roll out pie dough and place over filling. Trim excess and crimp edges. Cut small slits in center to vent steam.
09 - Brush crust with beaten egg for golden browning.
10 - Bake for 35-40 minutes until crust is golden brown and filling is bubbling.
11 - Let rest 10 minutes before serving to allow filling to set.
