Preheat the oven. Set your oven to 220°C. This ensures your crust crisps up without burning while the filling bubbles underneath.

Cook the chicken and veggies. In a large saucepan or skillet, combine cubed chicken, carrots, peas, and celery. Add just enough water to cover. Simmer gently over medium heat until the chicken turns opaque and the carrots begin to soften, about 15 minutes. Drain off liquid and set aside.

Sauté the aromatics. In a separate pan, melt the butter over medium-low heat. Add chopped onion and cook until translucent—you’ll smell that classic, sweet aroma and see the onion soften.

Build the sauce. Sprinkle in the flour, salt, black pepper, and celery seed. Stir continuously until well blended, scraping up any onion bits. The flour-butter mix will become thick and slightly golden, taking on a nutty scent.

Add liquids for a creamy finish. Gradually pour in chicken broth and milk, stirring constantly. As the mixture heats, it will thicken and take on a glossy, creamy look. When the sauce coats the back of a spoon, it’s ready.

Mix filling together. Gently fold the chicken and veggie mixture into the sauce. Stir until everything is evenly coated and steaming hot.

Assemble the pie. Line your pie dish with one unbaked crust, pressing it into the pan. Pour in the creamy filling, smoothing it out but leaving about a centimeter of space at the top. Place the second crust on top, pinching edges to seal and slicing a few vents in the center for steam to escape.

Bake until golden and bubbly. Slide the pie into your preheated oven. Watch for the crust to turn a deep golden brown and hear a faint sizzle from the filling. This takes around 40 minutes.

Cool before serving. Let your Old-Fashioned Chicken Pot Pie rest for 10 minutes so the filling thickens up and slices hold together. The aroma will test your patience, but it’s worth the wait!