In a mixing bowl, combine all-purpose flour and a pinch of salt. Cut in chilled butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing gently until dough forms. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes to ensure a flaky crust when baked.

Heat a large skillet over medium heat and add a drizzle of olive oil. Season boneless, skinless chicken thighs with salt and pepper, then brown them in the skillet for 5-7 minutes per side until golden and cooked through. Remove the chicken from the skillet and let it rest, allowing the flavors to meld.

In the same skillet, add a bit more olive oil if needed, then toss in chopped onions, sliced carrots, and cremini mushrooms. Sauté for about 5-7 minutes until the vegetables are softened and fragrant. Add minced garlic and cook for an additional minute, stirring well to incorporate all the flavors.

Sprinkle flour over the sautéed vegetable mixture, stirring to coat evenly. Gradually pour in chicken broth while whisking continuously, allowing the sauce to thicken over about 5 minutes. Once thickened, mix in heavy cream, cooked chicken, frozen peas, and season with dried thyme, rosemary, salt, and pepper.

Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface and gently place it into a pie dish, making sure it covers the edges. Pour the creamy chicken and mushroom filling into the crust, then roll out the second dough portion to cover it, sealing the edges tightly and cutting small vents for steam release.

Place the assembled Cozy Chicken and Mushroom Pot Pie in the preheated oven and bake for 30-35 minutes. It’s done when the crust is golden brown and the filling bubbles slightly at the edges. Once baked, remove from the oven and allow to cool for a few minutes before slicing and serving.