Make sure your pie crusts are thawed out prior to rolling. Begin by rolling out the pie crusts evenly on a floured surface.
Oil a 10 inch cast iron skillet before laying dough down, then pre-bake the crust at 350 degrees.
In a separate oiled pan, begin cooking the chicken breast & season to taste. Cook until golden on each side.
Slice the chicken breast and place back into a cast iron skillet & cook through fully, then set aside. Cut the chicken into smaller bite size pieces.
Begin dicing your veggies & add to the same cast iron skillet that the chicken breast was in. Let cook until veggies are softened. add garlic cloves.
When veggies are soft, slowly add in the flour, bone broth, frozen peas, heavy cream, roasted chicken base, spices and combine.
Add the diced chicken breast to the mixture and combine. (add more bone broth to get desired consistency)
Remove the cast iron with the pre-heated crust from the oven, set aside. Roll out the top pie crust evenly on a floured surface.
Add the pot pie mixture into the pre-heated crust & lay the top crust across, then cut slits and brush with beaten egg wash.
Bake for 40-45 minutes until the crust is golden, let rest for about 10 minutes
Enjoy!