You'll only need a few ingredients to make this easy recipe. Let's get started!
Bring the frozen veggies to a boil for a couple minutes in a shallow pot with water, then set aside.
Sauté the celery and onion in a large Dutch oven with butter. Then add in the flour and seasonings, and whisk.
Slowly stir in the chicken broth, followed by the milk, and bring the sauce to a simmer.
Take the cream sauce off the heat. Stir in the drained veggies and shredded chicken.
Roll out your pastry dough and tuck the first crust into the bottom of a deep dish pie plate.
Add the filling to the crust, and then cover the dish with the second pie pastry.
Place on a baking sheet and bake. When it's done, the crust is golden and the filling is bubbly.
Let it sit for 10 minutes before slicing and serving. Enjoy!