1-First Step: Heat 3 tablespoons olive oil in a medium to large skillet. While the oil warms, season your 1 lb chicken tenderloins with salt and pepper.

2-Second Step: Cook the chicken until it’s no longer pink. Remove the chicken from the skillet and let it cool. Once cooled, dice it into pieces sized to match your chopped vegetables.

3-Third Step: In the same skillet, add 1/2 red onion and 3 cloves garlic. Cook over medium heat until the onions turn translucent. If the pan looks dry, add 1 tablespoon olive oil to help sauté evenly.

4-Fourth Step: Add 3 carrots, 2 medium potatoes, 2 stalks celery, and your dried herbs: rosemary, thyme, and sage. Stir well so the herbs coat the vegetables, then cook until the veggies begin to soften.

5-Fifth Step: Pour in 1/4 to 1/2 cup white wine, stirring to scrape the pan bottom. Cook for a few minutes so the wine reduces slightly and brings up all the browned flavor.

6-Sixth Step: Add 1/4 to 1/2 cup chicken broth and continue cooking until vegetables soften. This is where the filling starts to become a thick, savory base.

7-Seventh Step: Push the vegetables aside in the skillet. In the empty space, add 3 tablespoons butter and 3 tablespoons flour. Cook about 1 minute, stirring constantly, until the flour browns and smells nutty.

8-Eighth Step: Gradually add chicken broth while stirring until the mixture thickens into a gravy. You want a smooth, pourable thick sauce.

9-Ninth Step: Stir in the diced chicken, then taste and adjust salt and pepper to your preference. Remove from the heat and let the filling cool slightly so it doesn’t melt the crust.

10-Tenth Step: Fit the bottom pie crust into a 9-inch pie pan. Make sure it reaches the edges so you get a good seal.

11-Eleventh Step: Add the cooled filling to the crust. If the filling is too hot, the bottom crust can turn soggy, so aim for “warm but not steaming.”

12-Final Step: Place the second crust on top, seal the edges, and cut 3-4 vent slots so steam can escape. Bake at 375-400°F for 40-50 minutes until golden brown. Cool for 15-20 minutes before serving for cleaner slices.