Preheat oven to <temperature>355<unit>ºF</unit></temperature>

Place chicken in a roasting pan and drizzle with <quantity>2<unit>tbsp</unit></quantity> of olive oil

Sprinkle with <quantity>1<unit>tsp</unit></quantity> of salt

Roast the chicken for 1h, until the juices run clear. Remove from the oven and cool slightly

Add <quantity>300<unit>g</unit></quantity> of all-purpose flour to a large bowl

Add <quantity>½<unit>tsp</unit></quantity> of salt and mix

Add <quantity>225<unit>g</unit></quantity> of cold, cubed butter

Quickly cut the butter into the flour mixture until pearl size beads are formed

Add <quantity>100<unit>ml</unit></quantity> of cold water, <quantity>50<unit>ml</unit></quantity> at a time. Stir to incorporate

Quickly and firmly knead the dough until it comes together. Divide into two equal pieces and form two balls

Wrap each ball in cling film and flatten slightly

Refrigerate for at least 30m until chilled and smooth

Remove the meat from the bones while breaking into large chunks. Reserve

Peel and dice <quantity>4</quantity> carrots. Place in a bowl

Dice <quantity>3<unit>stalks</unit></quantity> of celery. Add to the bowl

Peel and dice <quantity>1</quantity> medium onion. Add to the bowl

Mince <quantity>1</quantity> clove of garlic. Reserve separately

Pick <quantity>4<unit>sprigs</unit></quantity> of thyme

Pick <quantity>3<unit>sprigs</unit></quantity> of rosemary

Chop herbs. Reserve separately

Add <quantity>1<unit>tbsp</unit></quantity> of olive oil to a heavy bottom pot on medium heat

Add <quantity>1<unit>tbsp</unit></quantity> of butter and melt

Add the garlic and cook until the butter is golden brown

Add the vegetables and stir

Cover the pot and cook for 10m until vegetables are slightly tender. Stir occasionally

Add the chicken and stir to combine

Add <quantity>2<unit>tbsp</unit></quantity> of all-purpose flour

Add <quantity>2<unit>tsp</unit></quantity> of flaky salt and <quantity>1<unit>tsp</unit></quantity> of ground black pepper

Add the chopped herbs

Stir to incorporate all ingredients

Add <quantity>1½<unit>cups</unit></quantity> of chicken broth. Stir to dissolve the flour. Cover and simmer for 5m until broth thickens

Add <quantity>½<unit>cup</unit></quantity> of heavy cream. Simmer for 10m to cook flour, stirring constantly

Transfer the filling to a shallow baking pan

Place baking pan in the refrigerator to cool completely

Remove both portions of dough from the refrigerator. Rest at room temperature for 10m until pliable

Preheat the oven to <temperature>350<unit>ºF</unit></temperature>

Work the dough with your hands to make it more malleable

Generously flour a clean surface. Shape the dough into a round disk

Roll the dough, working from the center outward. Continue until the dough is about <quantity>32<unit>cm</unit></quantity> wide

Fold the dough in half twice. Place the tip in the center of a <quantity>20<unit>cm</unit></quantity> pie pan and unfold

Spread the chilled chicken filling in the pan

Add some more flour to the surface. Shape the other dough ball into a round disk

Roll the dough, rotating to get a round shape. Continue until the dough is about <quantity>32<unit>cm</unit></quantity> wide

Fold the dough in half. Transfer over the filled pie and unfold

Gently press around the inner edge of pan to form a small cavity

Trim the edge of the top crust to make a <quantity>2<unit>inch</unit></quantity> overhang

Roll the dough inward into the cavity. Press to seal

Pinch the dough with two hands. Go all the way around to make a fluted edge

Separate the yolk from <quantity>1</quantity> egg

Whisk the egg yolk with <quantity>1<unit>tbsp</unit></quantity> of water

Brush the entire pie with the egg wash

Cut <quantity>4</quantity> slits on the top of the pie

Garnish the top of pie with the remaining <quantity>3</quantity> thyme sprigs

Bake for 55m, until the pie begins to bubble and the crust is a deep golden brown

The Roast Chicken & Thyme Savory Pie is ready! Celebrate and enjoy!!!