Chicken Pot Pie

1: Preheat oven to 500 degrees if using cookware.

2: Prepare the pie crust and roll it out wider than your pan.

3: In a sauté pan, cook the diced chicken with butter, nigella seeds, onion, garlic, and thyme until well combined.

4: Add the flour, stirring to incorporate it well.

5: Pour in the chicken stock and milk, stirring until the mixture is thickened.

6: Stir in peas, boiled carrots, and celery.

7: Season with black pepper and salt to taste.

8: Pour filling into the prepared crust.

9: Cover with the top crust, seal, and make slits for steam to escape.

10: Bake until the crust is golden brown and the filling is bubbly.