Homemade Chicken Pot Pie

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1. 1Step 1: Season the chicken with salt and pepper. Place the chicken in a large saucepan and add water to cover. Bring to a simmer and cook until just cooked through. Remove the chicken to a plate and let cool for a few minutes, then chop into bite-size pieces. Reserve about 1 3/4 cups of the cooking water in a measuring cup and discard the rest.
2. 2Step 2: In the same saucepan, add the onions, celery, and butter. Cook for a few minutes until soft and translucent. Stir in the flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Gradually stir in the reserved water and milk. Simmer over medium-low heat until the mixture thickens.
3. 3Step 3: Add the chopped chicken and frozen vegetables to the saucepan. Taste and adjust seasoning with more salt, pepper, bouillon, or garlic powder if needed. Let the mixture cool so it is not hot when poured into the pie crust.
4. 4Step 4: Preheat the oven to 425 degrees F.
5. 5Step 5: Roll out the bottom crust: Remove one disc of pie dough from the fridge and place on a lightly floured surface. Roll into a circle about 12 inches in diameter. Fit it into a 9-inch pie pan.
6. 6Step 6: Assemble the pie: Pour the cooled filling into the bottom crust. Roll out the second crust and place it over the filling. Seal the edges of the two crusts together and crimp if desired. Use a sharp knife to cut a few slits in the top crust for steam to escape.
7. 7Step 7: Make the egg wash: Whisk the egg with 1 tablespoon of milk. Brush a thin layer over the top crust.
8. 8Step 8: Bake for 40-50 minutes, or until the top crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover it loosely with aluminum foil.
9. 9Step 9: Let the pot pie cool for at least 15-20 minutes before serving so the filling sets.