Step 1

Season chicken with salt and pepper. Add the chicken to a large saucepan and cover it with water. Bring to a boil and cook for 6-10 minutes or until the chicken is just barely cooked through. Remove the chicken to a plate, drain and set aside. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. Preheat oven to 425 degrees F.

Step 2

Melt two tablespoons of butter over medium heat in a large pot. Add onion; cook 2 minutes, stirring frequently, until tender. Add the flour and stir to distribute, until there are no more pockets of dry flour. Stir in the milk, as well as 1/2 tsp salt and 1/4 tsp black pepper (or desired amounts to taste). Add the chicken stock, bring the mixture to a boil, reduce the heat to a simmer, and let it bubble for a minute or two until the mixture has thickened. Cook, stirring until bubbly and thickened.

Step 3

Saute the vegetables, stirring every few minutes, until soft, about 20 minutes. Chop the chicken and add it to the pot along with the vegetables. Cook the chicken and the vegetables stirring until well blended. Taste and season with more salt, pepper, bullion or garlic powder if needed. Remove from heat.

Step 4

Lay the bottom pie crust into a standard 9' pie plate, and spoon all of the chicken vegetable mixture into the crust. Cover with top crust, seal edges with your fingers or with the tines of a fork. Cut the excess mass on the edges. Then make some small cracks in the top crust to allow the steam to escape during cooking. Use the small cutters to create steam vents in the top crust or just cut slits in the pastry with the tip of a paring knife. For a pretty finish to the crust, brush it with an egg wash: beat an egg with 1 tablespoon water.