Start preparing home-made pie crusts. Roll each one up to 11-inch across to a 9-inch pie plate. Cook Instant Pot shredded chicken or use chicken for the rotisserie.

Preheat the oven to 425 degrees. Add butter, celery, carrots, and onion in a large skillet or Dutch oven. Stir in medium heat for 8 mins. Add the crushed garlic and continue to sauté for 1 min. Reduce heat to low and sift the flour. Stir the flour into the vegetables until the mixture is well mixed.

A big skillet is loaded with ingredients that show how to make a healthy chicken pot pie filling. Incrementally add chicken broth and milk. Stir well after each addition and wait until the sauce thickens slightly to add the next quantity.

When all the liquid has been added, cook over low heat, stirring continuously for about 2-3 mins. Remove heat and stir in salt, pepper, herbs, peas, and corn.

Place an 11-inch pie crust on the bottom of a 9-inch pie plate that has been sprayed with a non-stick cooking spray. place the chicken to the bottom of the pie crust and pour in the vegetable sauce.

Cover the chicken and vegetables with the second crust. Remove the excess with a sharp knife. Tuck in the edges, squeezing the bottom pie crust to the top pie crust to seal the whole pot pie. Using both thumbs, push the fluted effect in 1-inch segments along the edge.

Cut a few holes in the top of the pie dough so that steam could be released while baking. Split the vent hole in the top of the pie, then brush the egg wash on top to make a flaky, golden crust.