1-First Step: Cook the chicken Start by heating 3 tablespoons of olive oil in a large skillet over medium heat. Season the chicken tenderloins with salt and pepper, then place them in the skillet. Cook until the chicken is no longer pink on the outside and cooked through. This usually takes just a few minutes per side, depending on the size of the pieces. Once the chicken is cooked, remove it from the skillet and dice it into bite-size pieces. Set it aside while you build the rest of the filling. If your skillet looks dry, you can add a little more olive oil before moving to the next step.

2-Second Step: Cook the onion and garlic In the same skillet, add the chopped red onion and garlic. Cook until the onion turns translucent and fragrant. This step adds a lot of flavor to the filling, so let the onions soften without rushing them. If needed, drizzle in a little more olive oil so the garlic does not brown too quickly. This is also a good moment to stir and scrape up any browned bits left from the chicken. Those little bits help build the savory flavor that makes chicken pot pie so comforting.

3-Third Step: Add the vegetables and herbs Add the carrots, celery, potatoes, and sweet potatoes to the skillet. Stir in the dried rosemary, thyme, and sage. Cook the mixture for a few minutes so the vegetables begin to soften and the herbs release their flavor. Keep the heat at medium so the vegetables do not scorch on the bottom. At this stage, you should start to see the filling take on that familiar hearty pot pie look. The mix of orange sweet potatoes, white potatoes, and bright vegetables makes the dish look just as good as it tastes.

4-Fourth Step: Add the white wine and deglaze the pan Pour in the white wine and use a spoon or spatula to scrape the bottom of the skillet. This step pulls up all the flavorful browned bits stuck to the pan. Let the wine cook for a minute or two so the alcohol can cook off and the flavor becomes mellow. Then continue cooking until the vegetables start to soften more. If you are cooking for kids or prefer not to use wine, you can use a little extra chicken broth instead, though the flavor will be a bit different.

5-Fifth Step: Make the gravy Push the vegetables aside in the skillet and add the butter. Once it melts, sprinkle in the flour and stir it with the fat for about a minute. Let the flour cook just enough to turn lightly golden. This helps remove the raw flour taste and gives the filling a richer base. Slowly add the chicken broth while stirring constantly. The mixture should thicken into a gravy that coats the vegetables. Add only as much broth as you need to reach a thick but spoonable texture. Then stir in the frozen vegetables and the diced chicken. The filling should be thick enough to hold together in the pie, not soupy. If it looks too thin, let it simmer a little longer before assembling.

6-Sixth Step: Taste and cool the filling Taste the filling and adjust the salt, pepper, and herbs if needed. This is the best time to fine-tune the seasoning because once the pie is baked, it is harder to change. If you want a stronger herb flavor, add a little more rosemary, thyme, or sage. After the filling tastes right, let it cool slightly. A warm filling is fine, but very hot filling can make the bottom crust too soft before baking.

7-Seventh Step: Assemble the pie Place one pie crust in a 9-inch pie pan. Spoon the cooled filling into the crust and spread it out evenly. Moisten the edges of the bottom crust with a little water so the top crust seals well. Add the second crust over the filling, trim any extra dough, and press the edges together to seal. Cut several vents in the top crust so steam can escape while the pie bakes. This helps the crust stay crisp and keeps the filling from bubbling over the sides.

8-Eighth Step: Bake until golden Bake the pie in an oven preheated to 375 to 400 degrees Fahrenheit. The exact time can vary a bit by oven, but you want the crust to turn golden brown and the filling to bubble. If the edges brown too fast, you can cover them loosely with foil partway through baking. When the pie is done, take it out of the oven and let it cool for 15 to 20 minutes before slicing. This resting time helps the filling settle so each slice holds together better.