In a mixing bowl, combine all-purpose flour and salt, whisking them together. Cut in cold unsalted butter with a pastry cutter until the mixture resembles coarse crumbs.

Gradually add ice water, mixing until a cohesive dough forms. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.

Heat a large skillet over medium heat and drizzle in olive oil. Season the boneless, skinless chicken thighs with salt and pepper.

Sear the chicken for about 5-7 minutes until golden brown, flipping halfway through. Remove from skillet and chop into bite-sized pieces.

In the same skillet, add more olive oil if needed and toss in the chopped onion, sliced carrots, and cremini mushrooms. Sauté for 5-7 minutes until softened.

Add minced garlic and cook for an additional minute until fragrant.

Sprinkle flour over the sautéed vegetables and stir to coat. Gradually pour in chicken broth while whisking to prevent lumps, and simmer for about 5 minutes until thickened.

Stir in heavy cream, chopped chicken, frozen peas, dried thyme, and rosemary, seasoning with salt and pepper.

Preheat oven to 400°F (200°C).

Roll out half of the chilled dough until it's big enough for your pie dish. Place the bottom crust in the dish, fill it with the chicken mixture, and roll out the top crust to cover.

Seal the edges by crimping them with your fingers and cut slits in the top to allow steam to escape.

Brush the top crust with an egg wash and bake for 30-35 minutes until golden brown and bubbly.

Let the pot pie cool for a few minutes before serving.