Chicken Pot Pie


1 pound skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts


1) Preheat oven to 425 degrees F (220 degrees C.)

2) In a saucepan, combine chicken, carrots, peas, and celery. Add
water to cover and boil for 15 minutes. Remove from heat, drain and
set aside.

3) In the saucepan over medium heat, cook onions in butter until soft
and translucent. Stir in flour, salt, pepper, and celery seed. Slowly
stir in chicken broth and milk. Simmer over medium-low heat until
thick. Remove from heat and set aside.

4) Place the chicken mixture in bottom pie crust. Pour hot liquid
mixture over. Cover with top crust, seal edges, and cut away excess
dough. Make several small slits in the top to allow steam to escape.

5) Bake in the preheated oven for 30 to 35 minutes, or until pastry is
golden brown and filling is bubbly. Cool for 10 minutes before serving