Step 1: Prep and Sauté

Preheat your oven to 425 F and prepare a 9-inch pie dish by spraying it lightly with baking spray. Heat a large pan over medium-high heat and add the olive oil. Once hot, add your diced carrots, celery, and onion. Season with garlic powder, salt, and pepper. Cook for about 3 minutes until the vegetables soften slightly.

Step 2: Create the Thick Base

Sprinkle the flour over the softened vegetables and stir well to coat. Cook for about 2 minutes to toast the flour. Slowly pour in your milk and chicken stock, about a quarter cup at a time, while stirring constantly. Bring the mixture to a low boil, scraping any brown bits from the bottom of the pan. Let it bubble for 3 to 5 minutes until it thickens into a creamy gravy.

Step 3: Combine and Assemble

Stir your cooked chicken, frozen peas, corn, and thyme into the gravy. Spoon the savory chicken and vegetable mixture into your prepared pie dish. Roll out your pie dough into a circle slightly larger than your dish. Lay it over the top, trim the edges to about a half-inch overhang, and press the dough onto the sides of the dish. Brush with the egg wash and cut 3 slits in the top for ventilation.

Step 4: Bake to Perfection

Place the pie in the oven and bake for 20 to 25 minutes. You are looking for a deeply golden crust and a bubbly, hot filling. Let the pie rest for 5 minutes before slicing, as this allows the sauce to settle and makes serving much easier.

Pro Tips

• Let the gravy cool slightly before adding the top crust to prevent it from getting soggy.
• If the crust edges start browning too quickly, use a foil shield to protect them during the last 10 minutes.
• Ensure your chicken is shredded or cubed into bite-sized pieces for consistent texture in every single forkful.
• Use a pie crust that is at room temperature so it is easy to stretch and crimp without breaking.