Chop the onion and garlic. Cut the leeks into slices. The carrot, in small pieces. Sauté these vegetables in 1 tablespoon of butter for 2 or 3 minutes.
Add the chicken cut into pieces: if it is cooked, sauté for 2 more minutes. If it is uncooked, cook until golden brown, about 5 minutes more or less.
Stir in the peas and salt and pepper. You can also add corn kernels (in this case, half a can and half a can). Stir until the peas get hot. Season with salt and pepper
and add the oregano.
Sprinkle with the tablespoon of flour. Toss over a medium flame for approximately 2 minutes.
Warm the glass of milk in the microwave (or in a small pot and on the heat). Add to the preparation and stir. It will form a kind of béchamel or white sauce and it will be a super creamy preparation. Add the dash of milk cream and integrate.
Put one of the doughs in an oiled deep baking pan, add the preparation and cover again with the other dough. The ideal for this chicken pie is to make some small holes for the steam to escape (or prick it).
Bake at 180º until the dough is golden brown and serve.
