Step 1: Prepare the Pie Crust (If Making Homemade)

• In a large mixing bowl, combine flour and salt.
• Add cold butter cubes and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
• Gradually add ice water, 1 tablespoon at a time, mixing until the dough begins to come together.
• Divide the dough into two equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Cook the Filling

• In a large skillet or saucepan, melt butter over medium heat.
• Add chopped onion and garlic, sautéing for 2–3 minutes until softened.
• Stir in diced carrots and celery, cooking for another 5 minutes.
• Sprinkle flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
• Slowly pour in chicken broth, stirring constantly to prevent lumps.
• Add heavy cream, salt, pepper, thyme, and rosemary. Let the mixture simmer for 5 minutes until thickened.
• Stir in shredded chicken, peas, and corn. Remove from heat and set aside.

Step 3: Assemble the Pie

• Preheat the oven to 400°F (200°C).
• Roll out one portion of the pie dough on a floured surface and place it into a 9-inch pie dish.
• Pour the prepared chicken filling into the crust.
• Roll out the second portion of dough and place it over the filling. Seal the edges by crimping them with a fork or pinching them together.
• Cut a few small slits in the top crust to allow steam to escape.
• Brush the top with beaten egg for a golden finish.

Step 4: Bake the Pie

• Place the pie on the middle rack of the oven and bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbly.
• Remove from the oven and let it cool for at least 10 minutes before slicing.