1-First, cook the chicken by simmering 1 pound of boneless skinless chicken breasts, seasoned with 1/2 teaspoon salt and 1/4 teaspoon black pepper, in water until just done, then chop into bite-size pieces and reserve about 1 3/4 cups of the cooking water.

2-Next, in the same saucepan, melt 1/3 cup butter and cook 1/2 cup sliced celery and 1/3 cup chopped onion until soft. Stir in 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon celery seed, 1/2 teaspoon garlic powder, and 1 teaspoon chicken bouillon paste.

3-Gradually add the reserved water and 1 cup milk, simmering until the mixture thickens. Stir in the chopped chicken and 8 ounces frozen vegetables, then let the filling cool. Preheat your oven to 425 degrees Fahrenheit, roll out one pie dough for the bottom crust in a 9-inch pie pan, add the filling, and top with the second dough. Seal the edges, cut slits for steam, whisk 1 egg with 1 tablespoon milk, and brush it over the crust.

4-For dietary variations, substitute ingredients during filling preparation, and adjust baking time if using alternative crusts. Bake for 40-50 minutes until golden and bubbly, covering with foil if the crust browns too quickly, then let rest for 15-20 minutes before serving.