Warm and tasty it’s very good

For the filling:

1 pound boneless, skinless chicken breasts, cubed

Salt and pepper to taste

2 tablespoons olive oil

1 cup chopped onion

1 cup chopped carrots

1 cup chopped celery

2 cloves garlic, minced

1/2 cup frozen peas

1/4 cup all-purpose flour

1 cup milk

1 teaspoon dried thyme

2 cups chicken broth

1 teaspoon dried rosemary

For the crust:

2 cups all-purpose flour

2/3 cup cold butter, cubed

1 teaspoon salt

4-6 tablespoons cold water

1. Prepare the crust:

In a large bowl, combine flour and salt.
Cut in butter until mixture resembles coarse crumbs.
Gradually add cold water, 1 tablespoon at a time, tossing with a fork until dough holds together when pressed.
Divide dough in half and shape each into a disk. Wrap in plastic and refrigerate for at least 30 minutes.

2. Prepare the filling:

Preheat oven to 400°F (200°C).
Season chicken with salt and pepper.
In a large skillet, heat olive oil over medium heat. Add chicken and cook until no longer pink. Remove chicken and set aside.
In the same skillet, add onion, carrots, and celery. Cook until vegetables are tender, about 5-7 minutes.
Stir in garlic and cook for another minute.
Add flour to the skillet and stir to coat vegetables.
Gradually stir in chicken broth and milk, bringing to a simmer. Cook until the mixture thickens.
Stir in peas, cooked chicken, thyme, and rosemary. Adjust seasoning with salt and pepper as needed.

3. Assemble the pot pie:

On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie dish. Transfer to the pie dish.
Pour the chicken and vegetable mixture into the crust.
Roll out the second disk of dough and place over the filling. Trim and seal edges, then cut several slits in the top to allow steam to escape.
Bake for 30-35 minutes, or until the crust is golden brown.
Let cool for a few minutes before serving.

Enjoy!