Creating the Easter Bunny Chicken Pot Pie is both enjoyable and easy if you follow these steps:

1. Preheat Oven: Preheat your oven to 400°F (200°C).

2. Cook Vegetables: In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté until tender, about 5 minutes.

3. Make the Roux: Sprinkle the flour over the cooked vegetables, stirring constantly for about 1 minute. This creates a roux to thicken your filling.

4. Add Broth and Cream: Slowly whisk in the chicken broth and heavy cream. Continue to stir until the mixture is smooth and thickens slightly. Add the thyme, garlic powder, salt, and pepper for flavor.

5. Combine Ingredients: Add the shredded chicken and peas to the mixture. Stir until evenly combined and heated through.

6. Assemble the Pie: Roll out one pie crust and line a pie plate. Pour the filling into the crust. Cover with the second pie crust, crimping the edges to seal. Cut a few slits in the top pie crust for steam to escape or create a fun pattern (like a bunny shape).

7. Bake: Brush the top crust with egg wash if desired. Bake in the preheated oven for 45-60 minutes or until the crust is golden brown and the filling is bubbling.

After removing the pie from the oven, let it cool for 10-15 minutes. This cooling period helps the filling set, making it easier to slice.