Preheat the oven and season the chicken

• Preheat the oven to 425 °C.
• Mix the salt, pepper, celery seed and poultry seasoning together.
• Sprinkle the chicken with part of the seasoning mix and toss well.

Sear the chicken

• Heat the oven-safe pan over medium-high heat and add the butter.
• Add the chicken and sear on one side until browned.
• Flip and remove from the pan; it should not be cooked through. Set aside.

Sauté the vegetables

• Add the carrots and sauté.
• Add the celery and onion and cook until the onions are translucent.

Make the sauce

• Add the remaining spice mixture and the flour, stirring to coat the vegetables.
• Gradually pour in the stock, scraping up the browned bits, and stir until the broth thickens.
• Add the peas and the chicken and stir through.
• Turn off the heat and stir in the cream.

Top with the crust

• Place the pan on a baking sheet to catch any spills.
• Lay the pie crust over the top and cut slits for venting.
• Brush with the beaten egg.

Bake

• Bake until the crust is golden brown and crisp.

Rest and serve

• Let cool before serving.