In a large skillet, melt butter over medium heat. Sauté onion, garlic, celery, and carrots for 5 minutes.
Sprinkle in flour and cook 1–2 minutes to form a roux.
Make Creamy Sauce:
Slowly whisk in chicken broth and milk. Cook until thickened, about 5–7 minutes.
Stir in chicken, peas, potatoes, thyme, rosemary, salt, and pepper. Remove from heat.
Assemble Pie:
Preheat oven to 400°F (200°C).
Roll out pie crust in a 9-inch pie dish. Pour the filling into the crust.
Top with the second crust, seal edges, and cut a few slits on top to vent steam. Brush with beaten egg.
Bake:
Bake 30–35 minutes, until crust is golden brown and filling is bubbly.
Let cool 5–10 minutes before serving—it helps the filling set.
✨ Tips:
Add a splash of hot sauce or paprika to the filling for a little Southern kick.
Use leftover chicken to make this even quicker.
For extra flaky crust, brush a little melted butter over the top right after baking.
If you want, I can give you a super creamy, “gravy-style” Southern version that uses a biscuit topping instead of pie crust—just like grandma used to make!
