My Chicken Pot Pie

Step 1: Melt the butter over medium-high heat in a Dutch oven or large nonstick pan.

Step 2: Add the celery, onion, garlic, mustard, thyme, sage, and rosemary and cook until the onion and celery have softened, about 5 minutes.

Step 3: Add the flour and stir until it starts to bubble and slightly brown, about 1 minute.

Step 4: Whisk together the milk and bouillon powder and pour into the pan. Keep stirring until the sauce has thickened to a gravy consistency.

Step 5: Taste and add salt and pepper to taste.

Step 6: Add the chicken, potatoes, peas, carrots, and corn; stir until everything is well coated.

Step 7: Preheat oven to 425 degrees Fahrenheit.

Step 8: Place one crust in a 9-inch deep-dish pie plate, pour the mixture into the pie plate, and add the top crust.

Step 9: Seal the edges of the crust and cut a few slits into the top crust to allow venting. (You can brush the pie with an egg wash if you like but it is not necessary.)

Step 10: Place in the oven on the middle rack and cook for 15 minutes, refuce heat to 350 degrees Fahrenheit and cook for another 45 minutes, until the crust is golden brown. During the last 15 minutes of cooking, cover crust edges with strips of foil to avoid over-browning.

Step 11: Remove from oven and allow to cool for about five minutes before slicing.

Step 12: Enjoy!