Prepare a full batch of my gluten-free pie crust. Cut the dough into two and wrap individually with plastic wrap. Refrigerate until ready to use.

Preheat the oven to 425°F (220°C).

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery, and cook for 4–5 minutes, stirring occasionally, until the vegetables are softened.

Add 2 cloves minced garlic and cook for an additional 1 minute, stirring constantly, until fragrant.

Add the 4 tablespoons of unsalted butter to the skillet, letting it melt completely. Stir to coat the vegetables.

Sprinkle the ½ cup gluten-free all-purpose flour over the mixture and stir continuously for 1–2 minutes. Let the flour cook slightly until it turns a light golden color.

Slowly pour in the 2 cups of gluten-free chicken broth, whisking constantly to prevent lumps from forming.

Once smooth, stir in 1 cup of half and half, 1 tablespoon fresh thyme (or 1 teaspoon dried thyme), 1 teaspoon salt, and ¼ teaspoon black pepper.

Bring the mixture to a simmer and cook for 7–10 minutes, stirring frequently, until the sauce thickens significantly and coats the back of a spoon.

Stir in the 2 cups of cooked, shredded (or cubed) chicken and 1 cup of frozen peas. Mix until the filling is evenly combined.

Remove the skillet from heat and let the filling cool slightly while you prepare the crust.

After the pie dough has chilled, take out one of the pie dough disks from the refrigerator. Use a rolling pin to press down on the pie crust disk a few times to soften it. Dust your rolling pin and a piece of parchment paper with gluten-free flour.

Roll out the bottom crust into a large circle onto the piece of parchment paper, until it is about ¼ inch thick and 12 inches in diameter for a 9-inch pie dish.

Place the pie dish upside down on the center of the rolled-out dough. Using the parchment paper for support, carefully flip the dough and pie dish over so the dough lines the inside of the dish. You want to have about 1.5 inches of overhang on all sides. Trim any excess dough with a knife or scissors.

Pour the cooled chicken pot pie filling into the crust, spreading it out evenly with a spatula or spoon.

Roll out the second half of the pie crust similarly to the bottom layer to ¼ inch thick and 12 inches in diameter. Carefully lay the rolled out pie crust over the top of the filling. Leave about 1.5 inches of overhang and trim any excess. Fold both layers of the overhang toward the inside of the pie to seal it in. Crimp with a fork or your fingers for a decorative finish.

In a small bowl, whisk together 1 egg and 1 tablespoon half and half. Brush the mixture evenly over the top crust.

Use a sharp knife to cut 4 small slits in the top crust to allow steam to escape during baking.

Bake the pot pie in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.

Remove from the oven and let the pie cool for 15 minutes before slicing and serving.