Preheat oven to 400°F (200°C) and grease a large baking dish.

In a medium pot, boil water and cook chicken for 15-20 minutes until fully cooked. Shred the chicken once cooled.

In a skillet over medium heat, melt butter. Add garlic, carrots, and peas; sauté for 5 minutes until tender.

Stir in shredded chicken, broth, heavy cream, and flour; cook until thickened (about 5 minutes). Season with poultry seasoning, salt, and pepper.

Roll out one pie crust into the baking dish. Fill with the chicken mixture and top with the second crust. Seal edges and cut slits for steam.

Bake for 30-35 minutes until golden brown.