1-First Steps: Prepping and Cooking the Chicken Begin by seasoning the chicken breasts with salt and pepper, then place them in a pot with water and simmer until just cooked. Once done, remove the chicken, let it cool slightly, and chop it into bite-sized pieces. Reserve about 1 ¾ cups of the cooking water for the sauce, as this adds rich flavor to the filling.

2-Building the Filling: Next, in a large skillet, melt the butter over medium heat and cook the onions and celery until soft. Stir in the flour, salt, pepper, garlic powder, bouillon paste, and celery seed to create a thick base. Slowly add the reserved chicken water and milk, simmering until the mixture thickens, then mix in the chopped chicken and frozen vegetables. Let the filling cool before assembling for the best results.

3-Assembling and Baking: Preheat your oven to 425 degrees Fahrenheit. Roll out one pie crust into a 12-inch circle and fit it into a 9-inch pie pan, then add the cooled filling. Top with the second crust, seal the edges, and cut small slits for steam to escape. Whisk the egg with the milk and brush it over the crust for a shiny finish.

4-Assembling and Baking: Bake for 40-50 minutes until the crust is golden and the filling bubbles. If the crust browns too quickly, cover it loosely with foil and let the pie rest for 15-20 minutes before serving.

5-First Step: Preheat your oven to 425°F (220°C). Prepare all ingredients by chopping vegetables and cooking/chopping the chicken or plant-based protein.

6-Second Step: In a large skillet, melt butter over medium heat. Add onions, carrots, and peas; cook until vegetables are tender, about 5 minutes. For vegan or low-calorie options, use plant-based butter or reduce butter amount.

7-Third Step: Stir in flour, salt, and pepper to create a roux. Cook for 2 minutes while stirring continuously to avoid lumps.

8-Fourth Step: Gradually whisk in chicken broth and milk, cooking until the sauce thickens and bubbles.

9-Fifth Step: Remove skillet from heat and mix in the cooked chicken or substitute protein.

10-Sixth Step: Roll out one pie crust in a 9-inch pie dish. Pour the filling evenly over the crust.

11-Seventh Step: Cover with the second pie crust, seal edges, and cut slits on top for steam to escape.

12-Final Step: Bake for 30-35 minutes or until crust is golden brown and filling is bubbly. Let cool slightly before serving. For gluten-free crusts, adjust baking time as needed.