1. Add 2 tablespoons of butter, diced potatoes, 3 cloves of minced garlic, ¾ of diced onion, and 1 sprig of rosemary into a pot, and sauté on low to medium heat until potatoes begin to soften. Add salt and pepper to taste. (Note: Do not cook until they fall apart; they should still have firmness.)
2. While potatoes sauté, add 3 cups of water, ¼ of diced onion, 2 garlic cloves, ½ a habanero, chicken breast, thyme sprigs, remaining rosemary, and bouillon cube to a large stockpot. Bring to a boil, then simmer on medium until chicken is cooked.
3. Remove chicken from broth and coarsely shred. Set aside.
4. Strain broth and put back into stockpot, adding carrots, celery, and peas. Cook on low until carrots are tender.
5. In a separate pot, add the remaining butter and the remaining onion, garlic, and habanero, sautéing until onions are translucent. Add salt, pepper, and celery seed.
6. Slowly incorporate the flour into the onion, garlic, and habanero mixture. Mix in until smooth. Cook for 2 minutes.
7. Slowly incorporate milk, mixing to maintain a smooth texture. Once the milk is incorporated, slowly incorporate broth containing the carrots, celery, and peas.
8. Incorporate potatoes and shredded chicken, and then allow the mixture to come to a simmer. Gently stir until all ingredients are incorporated and desired thickness is achieved.
9. Remove from stove and allow the mixture to cool, then place in refrigerator until mixture is chilled, about 3 hours. (Note: Mixture must be fully chilled before pouring onto piecrust.)
10. Combine egg with 1 tablespoon of water and whisk gently.
11. Preheat over to 425 degrees.

For one 9-inch pot pie:

1. Divide dough 60/40, and roll out into 2 discs.
2. Place the larger disc into a 9-inch pie dish, leaving some excess dough on the edges, and pour in the chilled mixture. Paint the edges with egg wash, then place the second dough disc on top. Seal the edges using the preferred method.
3. Gently brush the top piecrust with egg wash, then cut slits into the top piecrust to allow the pie to vent—place in preheated oven for 30 minutes until the crust is golden and the mixture bubbles.

For 12 mini pies:

1. Divide the dough recipe into 3 equal parts. Divide 2 pieces into 6 equal portions, for 12 (30 grams each). Divide the remaining part into 12 equal portions (15 grams each).
2. Roll out each portion of dough, and then place the larger discs into a standard muffin pan. Press firmly into place and equally divide the chilled mixture onto each crust.
3. Paint the edges with egg wash, then place the second dough dish on top. Seal the edges using the preferred method.
4. Gently brush the top pie crust with egg wash, then cut slits to allow the pie to vent. Place in preheated oven for 12-15 minutes until the crust is golden and the mixture bubbles.