In a large Mixing Bowl, whisk together 2½ cups ⅓ cup all-purpose flour, 1 tsp 1 tsp kosher salt plus more, and 1 tsp 1 tsp granulated sugar. Add the cold 4 tbsp unsalted butter cubes and use your fingertips to work the 4 tbsp unsalted butter into the ⅓ cup all-purpose flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining — this creates flakiness.

Peel carrots and trim the ends. Cut on a deep diagonal into ½-inch slices, or leave small carrots whole. Keep cuts consistent — same size means even cooking. Toss in a Mixing Bowl with a drizzle of olive oil until coated. Season well with kosher salt and black pepper. Add herbs or spices now if using (thyme, rosemary, garlic). Toss to coat evenly. Line a Baking Sheet with Aluminum Foil and lightly oil it.

Preheat Oven to 425°F (or 400°F for a gentler roast). Spread seasoned carrots in a single layer on a Baking Sheet — no touching or overlapping, or they'll steam instead of brown. Use two pans if needed. Roast at 425°F for 25–35 minutes, or at 400°F for 35–40 minutes. Toss every 10 minutes for even browning on all sides. For a glaze, add it in the last 5–10 minutes. Toss to coat and return to oven until absorbed and caramelized.

Divide the dough into two equal discs, wrap each tightly in Plastic Wrap, and refrigerate for at least 30 minutes (or up to 2 days). Cold dough is much easier to roll and produces a flakier crust.

Melt 4 tablespoons of 4 tbsp unsalted butter in a large Skillet over medium-high heat. Season the 1 ½ lb boneless skinless chicken breasts cut into 3/4-inch cubes cubes with a pinch of 1 tsp kosher salt plus more and ½ tsp black pepper freshly ground, then add them to the Skillet in a single layer. Cook for 4–5 minutes, stirring occasionally, until lightly golden and just cooked through. Transfer the 1 ½ lb boneless skinless chicken breasts cut into 3/4-inch cubes to a plate and set aside.

In the same Skillet over medium heat, add the diced 1 yellow onion diced, 3 stalks celery sliced, and 3 medium carrots peeled and diced. Sauté for 6–7 minutes, stirring occasionally, until the vegetables are softened. Add the 3 cloves garlic minced and 1 tsp fresh thyme leaves or ½ tsp dried thyme and cook for 1 more minute until fragrant.

Sprinkle the ⅓ cup all-purpose flour over the vegetables and stir well to coat everything evenly. Cook for 1–2 minutes to eliminate the raw ⅓ cup all-purpose flour taste.

Slowly pour in the 2 cups chicken broth low-sodium preferred while whisking constantly to prevent lumps. Then add the ¾ cup whole milk and ¼ cup heavy cream. Bring the mixture to a gentle simmer over medium heat, stirring frequently, and cook for 4–5 minutes until the sauce thickens enough to coat the back of a spoon.

Remove the Skillet from the heat. Stir in the cooked 1 ½ lb boneless skinless chicken breasts cut into 3/4-inch cubes and 1 cup frozen peas no need to thaw. Taste and adjust seasoning with 1 tsp kosher salt plus more and ½ tsp black pepper freshly ground as needed. Let the filling cool slightly while you roll out the crust — a slightly cooled filling prevents the bottom crust from getting soggy.

Preheat your Oven to 425°F. On a lightly floured surface, roll one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch Pie Dish, pressing it gently into the bottom and sides. Let any excess hang over the edge.

Pour the filling into the prepared crust, spreading it into an even layer. Roll out the second disc of dough into another 12-inch circle and lay it over the filling. Trim any excess dough to about a 1-inch overhang, then fold the edges under and crimp them together firmly with your fingers or a fork to seal.

Peel carrots and trim the ends. Cut on a deep diagonal into ½-inch slices, or leave small carrots whole. Keep cuts consistent — same size means even cooking. Toss in a Mixing Bowl with a drizzle of olive oil until coated. Season well with kosher salt and black pepper. Add herbs or spices now if using (thyme, rosemary, garlic). Toss to coat evenly. Line a Baking Sheet with Aluminum Foil and lightly oil it.

Preheat Oven to 425°F (or 400°F for a gentler roast). Spread seasoned carrots in a single layer on a Baking Sheet — no touching or overlapping, or they'll steam instead of brown. Use two pans if needed. Roast at 425°F for 25–35 minutes, or at 400°F for 35–40 minutes. Toss every 10 minutes for even browning on all sides. For a glaze, add it in the last 5–10 minutes. Toss to coat and return to oven until absorbed and caramelized.