Cook the Chicken: Coat both sides of the chicken breasts with Italian seasoning. Cook the chicken breasts in a skillet with the olive oil until an internal thermometer reaches 165° and set aside. Alternatively, bake the chicken in the oven (350℉ for 30 minutes) or pull the meat off of a roasted chicken (set aside as well).
Prepare the Vegetables: Cut everything up into 1/2 inch cubes or circles. Dice the onion into smaller pieces.Place them all on a parchment lined baking sheet. Drizzle olive oil over the vegetables. Add salt and pepper. Roast in the oven at 350° for 20-25 minutes. Vegetables should be soft.
Make the Sauce (filling): Add flour and butter to a skillet. Whisk together to form a roux (thick paste). Gradually add chicken broth (add more, if needed) and whisk until the sauce starts to thicken. Add the minced garlic. Stir in the cream and seasoning. Add the roasted vegetables, chicken and cook on medium-low heat with lid on for about 10 minutes.
Prepare the Crust and Assemble the Pie: Roll out the bottom pie crust and place in the pie pan. Decorate the edges to your liking. Poke holes with a fork on the bottom of the crust to allow for steam to escape. Pour the filling mixture into the pie shell. Roll out the top pie crust and place on top of the pie pan. Crimp the edges and top with cut outs (if you like). Combine the water and egg and brush the top of the crust with the egg wash.
Bake the Pie: Cover the edges with foil or a pie crust shield. Bake the pie on 400° for approximately 40 minutes. The crust should be golden brown and flaky. Allow to cool for 8-10 minutes. Remove foil or pie shield and serve.
