Heat oven to 400° Fahrenheit. Set the pie crust out to bring it to room temperature while you prepare the filling.
Melt the butter in the skillet and add the onion, garlic, and oregano. Cook stirring occasionally for about 2 minutes until the onion is soft.
Whisk in the cornstarch, stirring constantly for about 1 minute.
Stir in the chicken broth and season with the black pepper. Continue cooking until boiling. Reduce heat to low and continue cooking for 2-3 minutes.
Add the peas and carrots and continue to simmer for about 3 minutes.
Dice the chicken and add to the skillet and continue to simmer for 2 minutes.
Roll out the pie dough and cut two circles that are about a couple of inches wider than the baking dish. Place the bottom crust in a ramekin or baking dish. Fill with pie weights and par-bake the bottom crust to avoid a soggy bottom. Bake at 350 for 8 minutes.
Pour the chicken mixture into a baking dish and top with the pie crust. Cut 3 small slits in the pie crust so steam can escape while baking. Bake for 15 minutes until the crust is golden brown.
Notes
Pre-baking the bottom crust can prevent it from getting soggy. Also, don't forget to brush the top crust with an egg wash to give it a glossy, golden finish. For a homemade crust try my rustic pie crust recipe. Be sure not to overcook the vegetables or the chicken to avoid a mushy filling.Using leftover roast chicken or rotisserie chicken makes this extra easy.Make the roux with butter and flour, and add chicken broth and cream or milk. Ensure to cook out the flour in the roux thoroughly to avoid the taste of raw flour.Remember to season your filling well. Fresh herbs like thyme, rosemary, or parsley can add a great flavor. After it comes out of the oven, allow your pot pie to rest for a few minutes to let the filling set a bit.