Step 1

Prepare the pie crust by rolling out one crust to place in the bottom of a deep dish 9" pie dish. Make sure the crust is bigger than the pan dish so there is extra to create a pretty edge when you seal it.

Step 2

Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add the onion, carrots, and celery. Cook until soft and tender for about 5 minutes. Set aside.

Step 3

In a large stock pot, melt 1/4 cup butter. Stir in the flour and whisk to make a roux. The mixture will look like a paste. This helps to thicken the filling

Step 4

Slowly whisk in the chicken broth and milk.

Step 5

Add the lemon juice, salt, pepper, parsley, thyme, nutmeg, and chicken bouillon. Stir frequently until the mixture becomes thick.

Step 6

Remove from the heat. Stir in the cooked chicken pieces and veggie mixture.

Step 7

Taste and adjust the seasonings or add salt or chicken flavoring if needed.

Step 8

Pour the mixture into the crust of the pie dish.

Step 9

Roll the remaining pie crust over the top and pinch the edges shut. Cut slits in the top of the pie.

Step 10

Bake for 1 hour at 375 degrees Fahrenheit, or until golden brown.

Step 11

Allow to cool slightly and serve!