This pot pie is a great recipe to make after Thanksgiving when you have lots of turkey leftovers or any time you have extra chicken to use up. The Whole Wheat Pie Dough can be made in advance, and the filling comes together so quickly because you can use all of your leftovers!
Heat oil over medium heat in a large pot. Add the onions, carrots, and celery. Cook, stirring often for 5 minutes or until onions are translucent.
Add the potatoes, chicken, salt, dried basil, and stock. Bring to a boil, before lowering the heat to medium-low and simmering for 20 minutes or until potatoes are tender.
Add the frozen peas and the cornstarch mixture and bring to a boil to thicken. Let cool to room temperature before pouring into a pie plate.
Preheat the oven to 425˚F (220˚C). Roll out the prepared dough into a circle slightly bigger than the pie plate. Place on top of the cooled filling.
Trim the excess dough off leaving 1 inch overhand from the edge of the plate. Fold the overhang underneath itself and press firmly with a fork or pinch decoratively with your fingers to adhere it to the pie plate.
Cut 3 slits in the top of the pie with a knife to allow steam to escape while baking. You can also cut shapes out of the dough with a small cookie cutter instead of cutting slits. Bake for 30 to 40 minutes until the crust is golden and the filling is bubbling.
Allow the pie to cool slightly before serving with a vegetable side or salad for a complete meal.