Preheat the oven to 450F.

Spray a sheet pan liberally with olive oil spray.

Season the chicken with the salt and pepper on both sides.

Place the chicken on the sheet pan and roast for 25 minutes or until fully cooked.

Place the chicken on a cutting board and chop into bite-sized pieces. Leave on the cutting board with the residual juices while you prepare the other pie ingredients. Yields about 2 heaping cups of chicken.

Melt the butter in a large frying pan over medium high heat.

Sauté the carrot, celery and onion for 5-6 minutes or until they get soft and start to brown.

Add the salt, pepper, garlic powder, onion powder, and poultry seasoning. Stir to combine.

Add olive oil spray to the pan with the vegetables and sprinkle the flour on top.

Stir the flour to combine with the vegetables. Cook for 1 minute.

Add the chicken broth, stir to combine, and allow the mixture to come to a boil.

Cook for 5 minutes or until the mixture thickens significantly. It should not be watery.

Stir in the milk and cream cheese, whisk to incorporate. The mixture should be thick in consistency, but not dry. If it's too dry, add a splash more stock. Add a pinch of nutmeg.

Add the cooked chicken along with the juices, as well as the frozen peas. Stir to combine.

Pour the mixture into a sprayed pie dish.

Cover the pie dish with the crescent rolls. Spray with olive oil spray and add a small sprinkle of kosher salt.

Bake at 375F for 20 minutes or until the top of the pie is golden brown to your liking. Since everything is cooked inside, cook the pie until you feel it's done!