In a large skillet over medium heat, heat the olive oil. Add the cubed chicken, seasoning with salt and pepper, and cook until golden. Remove and set aside.

In the same skillet, toss in the onions and garlic. Sauté until fragrant. Then add your carrots, peas, and corn. Cook for about 5 minutes until they’re slightly softened.

Sprinkle in the flour and stir to coat the vegetables. Slowly pour in chicken broth and milk while stirring constantly. Add the Worcestershire sauce. Let this simmer for about 10 minutes until it thickens. Stir in the chicken back in and mix well. Set aside to cool slightly.

In a mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually mix in ice water, a tablespoon at a time, until the dough comes together. Form into two disks, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C). On a floured surface, roll out one disk for the bottom crust and fit into a pie dish. Pour in the chicken filling.

Roll out the second disk for the top crust and place it over the filling. Seal the edges, and cut a few slits for venting.

Bake in the preheated oven for 45-50 minutes or until the crust is golden brown and filling is bubbly.

Allow to cool for about 10 minutes before serving.