Preheat oven to 425 degrees.You can buy a cooked chicken from the store and shred the meat off of it, poach chicken yourself, or use chicken you have leftover . You will need 490 grams or around 3 cups.

Dice up onion and celery and set aside. Melt 2 tbsp. butter in the bottom of a pot and add in the onion and celery. Saute for 8-10 minutes or until translucent.

Sprinkle 2 tbsp. of flour over the celery onion mixture and stir together 1 minute. Slowly add in the chicken stock allowing the mixture to thicken. This will take 8-10 minutes over medium heat. Make sure to stir constantly to avoid lumps.

Pour the peas and carrots into the pot and add back in the chicken. Add salt and pepper. Be sure to taste for seasoning. Remove from the heat and add the 3 tbsp. of half and half.

The mixture will thicken as it sits. Roll your pie crust out into a 12 inch circle. I like to bake this in a 12 inch cast iron pan. You an use an 8x13 if that suits you better or your don't have cast iron.

Pour the mixture into the cast iron pan. Cover with the dough. Crimp the edges. Cut a few slits in the top and brush with olive oil or an egg wash and bake at 425 for 20-25 minutes or until the crust is golden.