In a large pot, over medium heat, add chicken, corn, carrots, peas, celery, and enough water to cover it all. Bring to a simmer, lower the heat, cover, and continue to simmer until chicken has cooked through, then remove from heat and strain any excess water.
Heat a pan over medium heat. Once the pan is hot, add butter and let it melt, then add your onions and sautee them for 2-3 minutes or until they have softened.
Add flour, salt, coriander, cumin, and pepper. Stir to incorporate.
Slowly stir in chicken broth, then milk until you have a smooth, creamy consistency. Remove from heat.
Line your pie plate with dough, then fill it with the chicken and veggie mixture. Pour the broth mixture to fill it in, then cover it with the top of the pie crust.
Bake at 425F for 30 minutes. It's done when the crust is crispy, flakey, and golden brown.
Serve on a cold night, and enjoy :)
Video
Notes
Cut slits or decorative patterns in the top crust to create a vent allowing steam to escape and prevent the filling from overflowing.
Brush the top crust with an egg wash for a glossy, golden finish. Create a simple egg wash by adding water or milk to a beaten egg.
Allow the pie to cool for a few minutes after baking. This helps the filling set, making it easier to slice and serve.