Preheat oven to 375 F.

In a large pot over medium-high heat, melt the butter then add the onion. Sauté until the onions start turning translucent, about 3 minutes.

Add carrots, peas, corn, celery, and garlic. Stir to combine and sauté another 3 minutes.

Add the shredded chicken and stir to combine.

Add the flour and stir to combine. Cook for 1 minute.

Pour in the broth and stir. Let simmer and thicken, about 5 minutes.

Add the celery seed, turmeric, salt and pepper.

Add cream and stir. Simmer until it starts making thick bubbles, then remove from. Let filling cool until it's comfortable to handle but not cold.

Prepare 9 inch pie dish with one of the dough rounds to make the bottom crust.

Pour the filling into the bottom crust.

Cover with top crust and seal edges. Cut several small vents to let steam escape.

Bake until crust is golden brown, about 30-40 minutes.

Let rest for 10-15 minutes before serving.