While the pie crust is chilling, Make the filling!
In a large stock pot over medium-high heat, add the butter, onions, garlic, and carrots to the pot and sauté for 3-5 minutes or until softened and aromatic.
Deglaze the pan with the white wine, making sure to scrape up any browned bits off the bottom of the pan.
Then stir in the potatoes and vegetable stock (I use my homemade Vegetable Stock because I always have some in the fridge, but you can use water or store bought stock instead).
Cover and let simmer for 15-20 minutes or until the potatoes are cooked through.
Add in the green beans, corn, shredded chicken, herbs, and spices.
Stir in the heavy cream and lemon juice. Dissolve the cornstarch in 1 tablespoon of water and stir into the filling for 1-2 minutes until it begins to thicken. Taste and adjust seasoning as desired.
If the filling is still runny, add in more cornstarch until the filling is very thick.
Remove the filling from heat and set aside.
Preheat the oven to 400°F.
Roll out the pie dough to about ¼ inch thick and about 2 inches wider than your pie pan. Roll the pie crust into the pie pan and be sure to poke the bottom a few times with a fork to allow air to escape during baking.
Pour filling into crust and top with second piece of rolled dough (or any number of fun designs, lattice is my favorite).
Brush top and edges with egg wash and lightly sprinkle with flaky sea salt.
Bake at 400 degrees for 30-40 minutes or until crust is golden brown and filling is heated all the way through.
Notes
The pie will keep in the fridge for up to 3 days. Preheat in the oven to keep the crust nice and crispy.If I have any leftover filling (you may depending on the depth of your pie pan) I like to make mini single serving pies and top with the pie crust scraps.