1-Getting started with this chicken pot pie recipe: Begin by preheating your oven to 425°F (220°C) and prepping your ingredients, like seasoning and cooking the chicken breasts. This step ensures everything moves smoothly from start to finish. For a helpful tip on pie dough, check out our homemade pie crust tutorial to make your crust even better.

2-First: season the chicken breasts with salt and pepper, then simmer them in a saucepan until just cooked. Let them cool and chop into bite-size pieces, reserving about 1 ¾ cups of the cooking water for the sauce. Next, in the same pan, cook the sliced celery, chopped onion, and butter until soft and translucent to build a flavorful base.

3-Stir in the all-purpose flour, salt, black pepper, garlic powder, celery seed, and chicken bouillon paste or cube to create a thick roux. Gradually add the reserved cooking water and milk, simmering until the mixture thickens into a creamy sauce. Mix in the chopped chicken and frozen mixed vegetables, then let the filling cool completely before assembling the pie.

4-Roll out the bottom pie dough and fit it into a 9-inch pie pan, then add the cooled filling. Top with the second dough layer, seal the edges, and crimp for a neat finish. Cut slits in the top for steam to escape and brush with an egg wash made from whisking the egg with 1 tablespoon of milk. Bake for 40 to 50 minutes until golden and bubbling. If the crust browns too fast, cover it loosely with foil and let the pie cool for 15 to 20 minutes before serving.