1. Dice up the onion, carrots, and celery.
2. Put 1-2 Tbsp of avocado oil or olive oil into a large 12-inch cast iron skillet. Add the diced veggies and 1/2 tsp of salt and begin preheating to a little above medium heat. Stir every couple minutes while you dice up the chicken.
3. Dice up the chicken into very small 1/2″ pieces and incorporate into the veggies. Season with 1/2 tsp of salt and some ground black pepper. Cook until the chicken is no longer pink, stirring frequently.
4. Move everything to the edges of the pan as much as you can and add the 3 Tbsp of butter and the minced garlic into the center. Once the butter is melted, add the 1/3 cup of flour and quickly mix together with the butter, then re-incorporate everything in the pan.
5. Pour in the milk and the broth and stir everything together. Season with the remaining 1/2 tsp of salt.
6. Bring to a simmer then turn the heat to medium-low to let it heavily simmer for 15 minutes until thickened. Stir every few minutes while you make the pie crust.
7. Preheat the oven to 400ºF and begin making the pie crust if you are homemaking it (instructions below).
8. After the filling has thickened, stir in the frozen peas (if using).
9. Put a 12-13″ pie crust on top of filling in the pan, and fold over any edges that are too long. Lightly brush with an egg wash, cut several slits in the top for steam to escape, and bake at 400ºF for 25-35 minutes until the crust is golden. My thicker homemade crust takes about 30 minutes, but a thinner store-bought crust may be done by 25 minutes or so.
10. Let rest 15 minutes before eating because the gravy thickens as it cools.
11. Store leftovers in an airtight container in the refrigerator for up to 5 days.
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If you are making the pie crust:

The pie crust takes only about 12-15 minutes to make, so it’s easy to make it while the filling is simmering for 15 minutes. 

1. Dice up 1 stick of refrigerated cold butter into small cubes, place into a bowl, then put in the freezer to harden a bit more.
2. Put 1/2 cup of water into a bowl and add ice.
3. Whisk an egg in a small bowl and set aside.
4. Set up a food processor. Add the flour, salt, and coconut sugar and pulse several times to combine.
5. Add the very cold butter and pulse 15 times to break it up slightly.
6. Add 3 Tbsp of ice cold water and 1/2 Tbsp of apple cider vinegar and pulse another 15-20 times until the dough is just beaded. Test it by squeezing some between your fingers – it should be moist enough to stick to itself but not to your fingers. If it’s too dry, add water 1/2 Tbsp at a time (pulse just a few times); if it’s too wet, add flour 1/2 Tbsp at a time (pulse just a few times).
7. Transfer the dough onto a clean, floured surface and form into a ball. Flour a rolling pin and roll out the dough into a 12-13″ circle. Immediately put on the chicken pot pie filling, following step 9 above. If not using immediately, then be sure to cover and refrigerate until ready to use.