Pre-heat oven to 375 degrees.  Place one pie shell in greased pie dish and bake for 5-6 minutes.  Cook chicken and dice up to bite size pieces.  After taking out the half-baked crust, increase baking temperature to 425 degrees.

Bring vegetables to boil in chicken broth or water with a chicken bouillon cube. Drain. 

Chop onion, saute in 1 T. butter until translucent.

Add the rest of butter, stir in a little milk and flour until thick.  Add more flour or milk until desired consistency. 

Add salt, pepper, celery seed and garlic powder.

Mix Veggies and chicken back into sauce.

Pour into half-cooked pie shell, unroll other pie crust on top, trimming the edges, brush with egg whites.

Cut 4 slits into the top of the crust to allow for steam to escape.

Cook for 30-40 minutes at 425 degrees.