Instructions

Preheat oven to 425 degrees.
Place potatoes and carrots ( opt celery ) in microwave on high 2 minutes
Melt butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.
Add salt, pepper, thyme, and poultry seasoning ( and opt. celery seed ).
Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
Gradually whisk in chicken broth and then milk.
Add potatoes and carrots and let simmer for a few minutes to thicken.
Check for seasoning and add more salt and pepper if desired.
Stir in chicken and peas. Turn heat off.
Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.
Place second pie crust on top and trim excess.
Press the two pie crusts together to seal and crimp edge using your fingers.
Brush egg wash on top of the pot pie and use a knife to cut 4 slits to let steam escape.
Place on a baking sheet and place in oven and bake for 30 minutes.