1.Preheat the oven to 400°F . Dice vegetables into small cube shapes.
2.Heat the oil in a skillet over medium-high heat.
3.Add the chicken breast pieces and salt and pepper to taste. Sauté the meat until it is cooked completely through. Remove and set aside.
4.Place the butter in a saucepan over medium heat, and add the celery, onions and carrots to it once the butter has melted.
5.Cook the vegetables over medium heat until the celery and onions begin to become tender.
6.Add the minced garlic and Italian seasoning to the pan, and sauté for 30 seconds longer.
7.Whisk the heavy whipping cream and chicken broth into the saucepan, and continue to cook until the mixture has thickened.
8.Place the chicken into the saucepan with the vegetables, and toss to mix well.
9.Pour the mixture into a greased 9x9 baking dish.
10.While the vegetables are cooking, mix together the ingredients for the crust until well combined into a dough.
11.Place the dough in the freezer to chill a bit until the vegetables are done cooking.
12.Spread the dough out over the top of the filling. Bake for 15-20 minutes. Allow to cool for 5 minutes, once done.