Chicken Pot Pie

• rotisserie chicken • 1/3 cup butter • 1 homemade pie dough • 5 stalks celery • 1/2 an onion, diced • 1/3 cup flour • 1/2 teaspoon salt • 1/4 teaspoon pepper • 1/4 teaspoon celery seed • 1/2 teaspoon garlic powder • 1 teaspoon chicken bouillon paste • 1 cup milk • 8 oz frozen carrots and peas • 1 3/4 cup water • egg wash • 1 egg • 1 tablespoon milk

1. add onion, celery, and butter and cook until soft and translucent 2. stir in flour, salt, pepper, garlic powder, bouillon paste, and celery seed. stir in water and milk and simmer until thick 3. add chicken and frozen vegetables. stir and allow to cool 4. preheat oven to 425 5. remove 1 disc of pie crust dough from the fridge and roll out on a lightly floured surface until disc is around 12 inches in diameter 6. place rolled out crust in a 9 inch pie pan. fill with cooled filling 7. remove the second dough disc from the fridge and repeat the rolling out process 8. place the rolled out dough in the pie pan over the filling and pinch the edges of the two crusts together to seal in the filling 9. whisk egg and milk together to make egg wash. brush a thin layer on top of the crust and bake for 40-50 minutes