Preheat oven to 425°F
Melt 2 tbsp butter with a drizzle of olive oil in a large pot
Sauté diced carrots, celery, and whole yellow onion until softened
Add minced garlic and cook until fragrant
Stir in ⅓ cup flour to create a roux
Gradually add 2 cups chicken broth and 1 cup whole milk, stirring constantly
Add ⅔ cup heavy cream, thyme, rosemary, salt, pepper, chicken bouillon, garlic powder, onion powder, and paprika
Fold in 2 ½ cups cubed/shredded chicken or turkey and 12 oz frozen green peas
Simmer until filling thickens
Pour filling into pie crusts
Whisk together 1 large egg and 1 tbsp milk for egg wash
Brush egg wash over pie crusts
Bake at 425°F for 45-50 minutes until golden brown
