Chicken Pie with Herbs and Tomatoes

Preheat the oven to 375°F (190°C).

In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic. Sauté until onions are translucent and fragrant.

Add chicken breast pieces to the skillet and cook until they are no longer pink in the center.

Stir in chopped tomatoes, dried basil, dried thyme, salt, and black pepper. Cook for another 5 minutes.

In a separate saucepan, melt butter over medium heat. Whisk in flour to make a roux.

Gradually pour in milk while whisking continuously. Continue cooking until the sauce thickens.

Pour the thickened sauce into the skillet with the chicken and tomatoes. Mix well and remove from heat.

Roll out the pie crust on a lightly floured surface to fit your pie dish. Place the crust over the filling, pressing it gently onto the edges.

Trim any excess crust and crimp the edges to seal. Cut slits on the top crust to allow steam to escape during baking.

Place the pie dish on a baking sheet and bake in the preheated oven for about 45 minutes or until the crust turns golden brown.

Remove from the oven and let the pie cool for a few minutes before serving. Enjoy!