Add 1 tbsp., butter, and olive oil to a large skillet and heat over medium-high heat
add onions and sauté for 2-3 minutes. Add carrots and celery. Cook for 15 - 20 minutes until onions are translucent and carrots and celery are getting soft. Be sure to stir often so they don't burn.
Turn the heat down to medium. Add the peas and the other tablespoon of butter. Let the butter melt. Then sprinkle the flour over the veggie mixture and stir until completely combined. Then add all of the spices and combine. Add the chicken broth stirring until it starts to thicken and gently boil.
Add the half & half or cream and chicken stirring it into the creamy sauce, and take it off the heat as soon as it has heated through.
Add the filling to the pie crust.
Pie Crust
Keep the crust frozen until ready to use. When you take the pie crust out, cut off the crimping from the first crust. Add the filling to the second crust and to the first crust.
Baking
Place the filled pie onto a baking sheet. Cover the edges of the pie with tin foil and put into the preheated oven for 40 minutes or until golden brown.
Notes
Another shortcut to make this a really easy recipe would be to use frozen mixed vegetables and you can also add frozen green beans and/or frozen corn if you want more veggies in your pie.