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Preheat oven to 425 degrees.
In a large pan, melt butter on medium heat. Add carrots, celery, onion, garlic, and peas. Cook for 3-5 minutes.
Add chicken broth, thyme, chicken bouillon, oregano, salt and pepper. Cook for 5 minutes.
Add cubed or shredded cooked chicken, then sprinkle flour and mix until no flour remains. Let it cook until it thickens a bit, about 5-7 minutes.
Add heavy cream and cook for 3 minutes. If it seems too thick, add ¼ cup of chicken broth. Turn off the heat.
Roll out first half of pie crust on a lightly floured surface. Fit into your ungreased pie dish (glass is recommended) and press crust firmly against side and bottom. Trim bottom crust along pan edge. Use a fork to poke little holes around the surface of the dough.
Add the cooked chicken and veggie mixture into the pie dish.
Roll out the second half of pie dough and lay it over the filling. Wrap excess top crust under bottom crust edge. Press edges together to seal. With a knife, slice a few small slits in the top crust.
Mix egg with 1 tbsp milk and brush mixture on top of crust.
Bake for 33-38 minutes or until top of the crust is golden brown. Tip: After the first 20 minutes, cover edges of crust with aluminum foil to prevent excessive browning.
Allow to cool for 15 minutes before serving. Enjoy!