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Preheat your oven to 400°F (200°C) and lightly grease a baking dish to prevent sticking and ensure easy cleanup.
Heat a skillet over medium heat and cook the diced chicken until golden brown, about 6-7 minutes, making sure it is thoroughly cooked.
Add the chopped onion and minced garlic to the skillet and cook until the onions become translucent, releasing fragrant flavors.
Stir in the diced carrots and cook for another 5 minutes to soften the vegetables slightly.
Pour in the low-sodium chicken broth and heavy cream, allowing the mixture to simmer and thicken slightly for about 5 minutes, creating the creamy sauce.
Add the dried thyme, dried rosemary, salt, and pepper to the filling and stir well to combine all flavors evenly.
Transfer the chicken and vegetable filling into the prepared baking dish. Cover with the thawed puff pastry or pie crust and cut slits on top to allow steam to escape during baking.
Bake the pot pie in the preheated oven for 25-30 minutes or until the crust is golden brown. Remove from oven and let cool slightly before serving to allow the filling to set.