Homestyle Chicken Pot Pie with Green Salad

Preheat oven to 375°F (190°C).

Cut the chicken breasts into 1-inch cubes. Dice the onion, carrots, and celery. Mince the garlic cloves.

In a large oven-safe skillet, heat 1 tablespoon olive oil over medium-high heat. Add the cubed chicken and cook for 5-6 minutes until no longer pink. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Transfer chicken to a plate and set aside.

In the same skillet, melt 3 tablespoons butter. Add the diced onion, carrots, and celery. Cook for 5 minutes until vegetables begin to soften.

Add the minced garlic and cook for 30 seconds until fragrant.

Sprinkle 3 tablespoons flour over the vegetables and stir constantly for 1 minute to create a roux.

Slowly pour in 2 cups chicken broth and 1/2 cup milk, stirring constantly to prevent lumps. Add 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Bring the mixture to a simmer and cook for 5 minutes until sauce begins to thicken, stirring occasionally.

Add the cooked chicken and 1 cup frozen peas to the skillet. Stir to combine and remove from heat.

Unroll the refrigerated pie crust and place it over the filling in the skillet. Trim any excess dough hanging over the edges and crimp the edges against the side of the pan.

Beat the egg with 1 tablespoon water and brush over the pie crust. Cut 3-4 small slits in the center of the crust to allow steam to escape.

Bake for 25-30 minutes, until the crust is golden brown and the filling is bubbling.

While the pot pie bakes, prepare the salad. Wash the mixed greens. Halve the cherry tomatoes. Peel and slice the cucumber.

In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber.

In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Drizzle the dressing over the salad and toss gently to combine.

Let the pot pie rest for 5 minutes before serving with the green salad on the side.