Prepare one recipe of pie dough. Refrigerate until ready to use. In a saucepan, cook chicken until fully cooked, (lightly season with salt), about 10 minutes. Remove chicken water and shred the chicken into pieces and set aside. In a skillet, saute chopped onion with butter.
Once the onion is tender, add minced garlic and cook until fragrant.
Whisk in the flour into the skillet and mix until well combined.
Pour in the broth, heavy whipping cream and seasonings. Cook until the sauce thickens, stirring frequently (about 5 minutes).
Stir in the vegetables and chicken, one the filling comes to a boil, remove from here and completely cool.
Roll out the pie dough and place the bottom pie crust onto a pie pan. Add the cooled chicken pot pie mixture into the pie pan.
Top with the second pie crust, seal and flute the edges. Add slashes to the center of pie crust.
Cover the pot pie with foil and bake at 375°F for 40 minutes.
Uncover the chicken pot pie and cook an additional 15-20 minutes.