Step 1

In a large skillet, melt butter over medium-high heat. Add the onion, carrots, celery, and garlic. Cook for 5 minutes or until the carrots start to soften, stirring frequently.

Step 2

Stir in the flour. Cook, stirring constantly, for 2 minutes.

Step 3

While stirring, slowly pour in the warm broth and heavy cream. Stir in the thyme, salt, and pepper. Reduce the heat to low and bring to a simmer. Cook just until the sauce is thickened.

Step 4

Stir in the chicken and peas. Pour the filling into a bowl to cool.

Step 5

Preheat the oven to 425F.

Step 6

On a lightly floured surface, roll one pie crust to a 12-inch circle. Transfer to a deep 9-inch pie plate. Pour in the cooled filling.

Step 7

Roll out the remaining pie crust and place it on top of the filling. Trim the excess crust within 1 inch of the edge of the pie plate. Tuck the edges under and crimp as desired. Brush the pie crust with heavy cream. Cut a few slits in the top of the crust to vent steam. Place on a rimmed baking sheet.

Step 8

Bake for 20 minutes.

Step 9

Reduce the heat to 350F and continue baking until the crust is a deep golden brown and the filling is bubbling, about 40 minutes.

Step 10

Let the pie cool for 20 minutes before serving. Sprinkle with flaked salt and pepper and garnish with thyme.