Cut the chicken into 6 pieces, cut off the wings, remove the back, and set aside for stock. Cut off the legs and thighs and slice the breast in half. In a large soup pot, combine the onion and garlic with carrots and celery. Add the spice bag and arrange the chicken pieces on top. Sprinkle with salt and lemon juice. Pour on the wine and add enough cold water to cover. Cut a circle of waxed paper the size of the soup pot and set atop the chicken. Top with a heat-proof plate of the same size to weigh down the ingredients. Bring to a boil over medium/high heat and reduce to medium/low and simmer for 5 minutes. Remove from the heat and let stand for 10 minutes.
Preheat oven to 350°F. Butter the inside of a 2-quart casserole dish. Remove and bone the cooked chicken and slice it into bite-size pieces. Arrange half of the chicken pieces in the casserole dish. Cover with a vegetable layer consisting of half of the carrot and celery sticks, half of the pearl onions and button mushrooms, and half of the peas. Layer the remaining chicken on top of the vegetable layer. Cover with half of the chicken velouté sauce. Cover with a layer of the remaining vegetables and pour the rest of the chicken velouté sauce over all. Sprinkle with chopped parsley and top with the pot pie crust. Press the edges of the pie crust to the sides of the casserole dish to seal well and flute them. Prick the top 10–12 times with a fork to allow steam to escape.
Brush the crusts lightly with an egg/water mixture. Bake on upper half of the preheated oven for 20 minutes. Brush again with more egg wash and bake for 20 minutes more or until crust is golden brown and pot pie is steaming hot throughout.
Serve at once with Belgian endive salad or other crisp greens.
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