Preheat your oven to 375°F (190°C).

In a large skillet, heat a drizzle of olive oil over medium heat. Add diced onions and minced garlic, sautéing for 3-4 minutes.

Add diced carrots and celery, cooking for another 5 minutes until softened.

Sprinkle the whole wheat flour over the mixture and stir for 1-2 minutes.

Gradually whisk in chicken broth and almond milk, cooking until thickened for about 5-7 minutes.

Stir in cooked chicken and frozen peas, ensuring everything is coated.

Transfer the filling to a greased baking dish and spread evenly.

Bake uncovered for 25-30 minutes until bubbly and golden brown.

Let cool for a few minutes before serving.