Cooking Instructions:

Preheat your oven to 425°F. Begin by cooking the chicken breasts in water or chicken broth until just done. Allow them to cool, then chop them into bite-sized pieces.

In a large skillet, melt the butter over medium heat. Add the chopped onions, celery, and carrots, sautéing until the vegetables are soft and translucent, about 5-7 minutes.

Stir in the cooked chicken and flour, mixing well to coat the chicken with the flour. This will help thicken the filling.

Gradually pour in the chicken broth and half-and-half or heavy cream while stirring continuously until the mixture is smooth and thickened. This should take about 5 minutes.

Add the frozen peas or mixed vegetables to the skillet, along with the garlic powder, thyme, salt, and pepper. Stir to combine, and then allow the filling to cool slightly.

Roll out your pie crust and place it into a 9-inch pie plate. Spoon the cooled filling into the bottom crust.

Cover the filling with the top pie crust, sealing the edges. Cut slits in the top crust to allow steam to escape, and brush the surface with a beaten egg for a golden finish.

Bake the pot pie in the preheated oven for 30-40 minutes, or until the top is golden brown and the filling is bubbly. Allow it to cool for a few minutes before serving.

For the best results, consider preparing the filling a day in advance and storing it in the refrigerator. This allows the flavors to meld beautifully.

If you're short on time, using store-bought pie crust can greatly streamline the process without compromising too much on flavor. Additionally, mini pot pies are a fun variation that can be made in muffin tins, perfect for individual servings!