Step 1

Preheat oven to 350° F. Lightly grease a small baking dish.

Step 2

Heat a saute pan over medium-high heat. Once heated, pour in the olive oil and add the onions and garlic. Cook for 2 minutes until onions become translucent and softened.

Step 3

Lower the heat to medium and combine the cooked chicken, peas, carrots, potatoes, salt and pepper in the pan. Mix everything together thoroughly.

Step 4

Pour the chicken stock, cover the pan and let the mixture cook for 5 minutes, stirring occasionally, until it is heated through.

Step 5

Add the heavy cream and mix everything together well. Let it boil and turn off the heat.

Step 6

Pour the chicken filling onto the baking dish. Top with rolled-out pie crust dough and gently stretch to cover the filling over the baking dish, tucking the edges well. With a sharp knife, make 4 small cuts in the dough.

Step 7

Brush the dough with milk, you don't need to use it all.

Step 8

Bake for 20-30 minutes, until the top crust is golden brown and fully cooked.

Step 9

Remove from the oven, let it rest for a few minutes before cutting.