2 cups cooked chicken, shredded or diced

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 cup diced carrots

1 cup frozen peas

1/2 cup chopped celery

1/3 cup unsalted butter

1/3 cup all-purpose flour

1 3/4 cups chicken broth

2/3 cup milk or half-and-half

Salt and pepper to taste

1/2 teaspoon dried thyme

1/2 teaspoon dried parsley

1 prepared pie crust (store-bought or homemade)

1 egg, beaten (for egg wash)

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Preheat oven to 400°F (200°C).
Heat olive oil in a skillet over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5–6 minutes. Stir in peas and chicken, remove from heat, and set aside.
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to form a roux.
Slowly whisk in chicken broth and milk. Bring to a boil, then reduce to simmer until thickened, about 5 minutes. Season with salt, pepper, thyme, and parsley.
Combine sauce with chicken and vegetable mixture, stirring well.
Transfer filling to a 9-inch pie dish. Cover with pie crust, trim excess, and crimp edges. Cut slits in the top for steam to escape.
Brush top with beaten egg for a golden finish.
Bake 30–35 minutes, until crust is golden brown and filling is bubbling.
Cool for 10 minutes before serving.

Use rotisserie chicken for convenience.

Pre-bake bottom crust for 5–7 minutes to prevent sogginess.

Top with puff pastry or biscuits for a variation.

Freeze baked pot pie for up to 3 months; reheat from frozen at 375°F.

Reheat leftovers in oven for best texture.

Frozen mixed vegetables can be used instead of fresh.