1-First Step: Start by seasoning 1 pound of boneless skinless chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place them in a large saucepan covered with water and cook over medium heat until just cooked through, which takes about 15-20 minutes. Once done, remove the chicken, chop it into bite-sized pieces, and reserve about 1 3/4 cups of the cooking water for later use. This step builds a flavorful base and works well if you’re using rotisserie chicken for a quicker option.

2-Second Step: In the same saucepan, add 1/3 cup chopped onion, 1/2 cup sliced celery, and 1/3 cup butter. Cook these over medium heat until the onions and celery are soft and translucent, roughly 5-7 minutes. This creates a fragrant foundation that enhances the overall dish, and you can add more veggies if you’re adapting for dietary needs like more greens for health-focused eaters.

3-Third Step: Stir in 1/3 cup flour, the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon celery seed, and 1/2 teaspoon garlic powder, along with 1 teaspoon bouillon paste. Slowly pour in the reserved chicken water and 1 cup milk, whisking constantly to avoid lumps. Simmer the mixture until it thickens, about 5 minutes, then stir in the chopped chicken and 8 ounces frozen mixed vegetables. Let it cool slightly before assembling. This sauce is where the magic happens, and you can tweak it with herbs for added flavor.

4-Fourth Step: Preheat your oven to 425 degrees Fahrenheit. Roll out one portion of the pie dough and fit it into a 9-inch pie pan as the bottom crust. Fill it with the cooled chicken mixture, then roll out the second portion of dough to cover the top. Seal the edges, crimp them if you like, and cut small slits for steam to escape. For the egg wash, whisk 1 egg with 1 tablespoon milk and brush it over the crust for a golden finish. Here, for more dessert ideas, check out our peach cobbler recipe if you want to pair it with something sweet.

5-Fifth Step: Bake the pie for 40-50 minutes until the crust is golden brown and the filling bubbles. If the crust browns too quickly, cover it loosely with foil. After baking, let the pie cool for 15-20 minutes before serving to allow the flavors to settle. This final step ensures the pie is safe to eat and easy to slice, making it ideal for family gatherings or meal prep. For more on classic recipes, visit this helpful guide that shares similar techniques.