Sauté the Chicken In a cast iron skillet, heat oil over medium-high. Cook chicken until golden and cooked through. Remove and set aside.
Cook the Veggies In the same skillet, sauté onion until soft. Add garlic, peas, carrots, and corn. Cook for 2–3 minutes.
Make the Creamy Filling Sprinkle flour over the veggies and stir. Pour in chicken broth and milk, stirring until thickened. Season with salt, pepper, and herbs.
Combine & Cover Return chicken to the skillet and mix well. Lay the pie crust over the top, tucking edges inside. Cut small slits to vent.
Bake Until Golden Bake at 400°F (200°C) for 20–25 minutes until the crust is golden brown and bubbling.
