In a large skillet, heat the olive oil over medium heat. Add the cubed chicken, seasoning it with garlic powder, thyme, salt, and pepper. Cook until the chicken is golden and no longer pink in the center (about 8-10 minutes).

Toss in the onions, carrots, peas, and potatoes, sautéing for another 5 minutes until they’re slightly tender.

Sprinkle the flour over the chicken and vegetables, stirring to coat. Gradually add the chicken broth and milk, bringing it to a gentle simmer. Cook until the mixture thickens (about 5-7 minutes). Remove it from heat and let cool slightly.

In a bowl, combine the flour and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually stir in the ice water, one tablespoon at a time, until the dough comes together. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 425°F (220°C).

On a lightly floured surface, roll out half of the dough to fit a 9-inch pie dish. Place it in the dish and fill with the chicken mixture.

Roll out the remaining dough and place it over the filling. Trim and crimp the edges to seal, creating a beautiful border. Make a few slits in the top crust to allow steam to escape.

Bake in the preheated oven for about 30-35 minutes, or until the crust is golden brown.