Ultimate Homemade Chicken Pot Pie

Preheat your oven to a high temperature of 425 degrees Fahrenheit or 220 degrees Celsius.

Melt butter in a large, deep skillet over high heat. Add the chopped onion, carrot, and celery, along with some salt and a few sprigs of rosemary. Cook, stirring frequently, until the onion becomes translucent and softens in texture, approximately 5 minutes. Introduce a small amount of flour into the mixture and cook for just one minute.

Mix in chicken broth, heavy cream, and stir until the ingredients come together to form a smooth sauce. Reduce the heat and cook, stirring constantly, until the mixture thickens and becomes creamy, with the vegetables starting to soften slightly, roughly 5 minutes. Combine cooked chicken, frozen peas, and chopped parsley into the sauce, stirring until well incorporated.

Season with salt and pepper to taste. Remove from heat and let the filling cool for a short while.

Place one pie crust at the bottom of a 9-inch round baking dish. Fill with the prepared mixture and cover with another pie crust on top. Press the edges of both crusts together firmly to seal, using your fingers to create a decorative border. Make small holes in the top crust and transfer it to a baking sheet lined with parchment paper.

Bake the pie in your preheated oven until it's golden brown and bubbly, approximately 30 minutes. If the edges start to become too dark, cover them with foil for a short while. Allow the pie to rest for 10 minutes before serving.