1 tablespoon extra-virgin olive oil 1 cup diced carrots 1/2 cup diced onions 1/2 cup diced celery — about 1 large stalk 1 teaspoons garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup all-purpose flour 1 8oz pkg chicken stock 1 cup milk 2 cups cooked and shredded chicken 1/2 cup frozen peas, rinsed and drained 1 tablespoon chopped fresh thyme 1 prepared pie crust 1 egg — lightly beaten with 1 tablespoon water to create an egg wash

Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside. Remove pie crust from refrigerator and let it come to room temp. Heat olive oil in skillet over medium-high heat. Once hot, add the carrots, celery and onion. Cook until the carrots begin to soften, about 3 minutes. Add chicken, garlic powder, salt, and pepper, then stir in flour, coating everything evenly. Add chicken stock and milk and stir. Bring to a low boil and cook until thickened, 3-5 minutes. Remove from heat and stir in the peas. Spoon the chicken mixture into the prepared pie dish. Roll out the pie crust and cover the dish. Cut 4 slits in the top of the crust, then brush with egg wash. Bake until hot and bubbly on the inside and the crust is deeply golden, about 25 minutes. Let rest a few minutes. Serve hot.