Make ahead Freezer Meal Chicken Pot Pie

In a large saucepan over medium heat, cook, butter, onion and celery sauté until vegetables are soft and translucent. Stir in flour, salt, pepper, and garlic powder. Slowly stir in better than chicken bouillon, water and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. In a saucepan combine chicken, carrots, potatoes add water to cover and boil for 15 minutes. Remove from heat, drain and add to filling mixture. Spray pie pan with nonstick spray roll pie crust out and line pie pan. (I use the disposable 9in pans from the dollar store with lids). Place filling mixture in pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Allow pie to cool in refrigerator than place pie in freezer gallon size bag. Thawed Chicken pie: Bake in the preheated oven at 400 degrees for 35 to 40 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. Frozen Chicken pie: Bake in the preheated ovenat 400 degrees for 1hr 45 min.- 2 hr, or until pastry is golden brown. Place foil over the pie crust towards the last 30 min of baking to prevent the crust from burning.