1-Getting started: with this chicken pot pie is straightforward and fun. First, preheat your oven to 425°F (220°C) and get your ingredients ready by chopping the vegetables and seasoning the chicken. This helps everything come together smoothly for a flaky pie crust and creamy filling.

2-Next, season the chicken breasts with salt and pepper, then simmer them in a saucepan until cooked through. Once cooled, chop into bite-size pieces and reserve about 1 ¾ cups of the cooking water. In the same pan, cook the celery and onion in butter until soft, then stir in flour, spices, and bouillon to make a thick sauce.

3-Gradually add the reserved water and milk to the mixture, simmering until it thickens. Mix in the chopped chicken and frozen vegetables, adjusting seasoning as needed, and let the filling cool. Here, you can add a link to another great chicken recipe for inspiration, like our easy chicken stir-fry that pairs well with veggies.

4-Roll out one pie crust into a 9-inch pie pan and add the cooled filling. Top with the second crust, seal the edges, and cut slits for steam. Brush with an egg wash made from 1 egg and 1 tablespoon milk, then bake for 40-50 minutes until golden. Let it rest for 15-20 minutes before serving to set the filling nicely.