• Spray a 9" deep-dish pie dish with non-stick cooking spray. Roll out one portion of pie dough and drape it over the pie dish. Leave about ½" overhang. Place t while you make the filling.
• Preheat your oven to 425°F.

Make the Filling:

• Heat the olive oil in a large pot. Add the sliced celery, chopped onion, and diced chicken. Season with salt and pepper and saute until the chicken is cooked through. Add in the minced garlic and saute an additional minute.
• Stir in the flour and the unsalted butter. Once the butter has melted, add the chicken broth and bring to a boil. Reduce the heat and continue to stir and cook until the soup is thickened. Stir in the frozen peas and carrots and the heavy cream.

Assemble and Bake:

• Add the filling into the bottom pie rolled out pie dough and cover with the second portion of rolled out dough. Crimp the edges to seal and brush the top with the lightly beaten egg.
• Bake in the preheated oven for 35-40 minutes. Cover the top of the crust loosely with aluminum foil to prevent it from browning too quickly.
• Remove the pie from the oven and let cool for at least 10 minutes before serving.