In a pan, heat olive oil. Sauté onion, garlic, carrots and celery until tender, about 5 minutes
Add spices, flour and chicken broth, bring to a boil while stirring.
Once boiling, add in milk, stirring constantly as it thickens.
Stir in cooked chicken, frozen peas and corn.
Pour your filling into a greased 9 inch pie plate.
Preheat your oven to 375.
Make your crust. This recipe only has a crust on top. Using a stand mixer or hand held mixture, beat flour, butter, salt, pepper and water until dough forms. It will be a little bit sticky.
Roll your dough into a round ball and press flat. Place the dough on a floured surface or place between 2 sheets of wax paper and roll until it is large enough to cover your pie plate. Cover your pot pie filling with the crust and poke a hole in the center.
Bake the pot pie at 375 for 35 mins. Allow it to cool for 5 minutes and enjoy.