1-First, preheat your oven to 425°F (220°C) and get your ingredients prepped. Cook the chicken by seasoning it with salt and pepper, then simmer it in a saucepan with water until it’s just done. After cooling, chop it into bite-sized pieces and reserve about 1 ¾ cups (420 ml) of the cooking water for later.

2-Next, in another saucepan, cook the onions, celery, and butter until they soften. Stir in the flour, salt, pepper, garlic powder, bouillon paste, and celery seed to create a base. Gradually add the reserved cooking water and 1 cup milk, whisking until the mixture thickens and simmers nicely.

3-Then, mix in the chopped chicken and frozen mixed vegetables. Adjust the seasoning if needed and let the filling cool a bit. Roll out the bottom pie crust and fit it into a 9-inch pie pan, then add the cooled filling.

4-Now, top it with the second crust, seal the edges, and crimp if you like. Cut slits in the top to let steam escape. Beat the egg with 1 tablespoon milk and brush it over the crust for a golden finish.

5-Finally, bake the pie for 40 to 50 minutes until the crust is golden and the filling bubbles. If the crust browns too fast, cover it with foil. Let it cool for 15 to 20 minutes before serving to set the filling properly. For more baking inspiration, check out our cherry pie bars recipe.