Chicken Pot Pie

Prep time 20 mins
Cook time 50 mins
Ready in 1 hr 10 mins
Serves 8


Ingredients
1 lb. boneless, skinless chicken breast halves cubed
1 c. sliced carrots
1 c. diced potatoes
1 c. frozen green peas
1/2 c. sliced celery
1/3 c. butter
1/3 c. chopped onions
1/3 c. flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 3/4 c. chicken broth
2/3 c. milk
2 - 9" unbroken pie crusts

Directions:
Preheat oven 425^oF
In sauce pan combine chicken, carrots, peas and celery - add water to cover and boil for 15 mins. Remove from heat and set aside.
In the sauce pan over med. 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 med-low heat until thick. Remove from heat and set aside.
Place chicken mixture in bottom pie crust.  Pour hot liquid mixture over.
Cover with top crust, seal edges and cut away excess dough.
Make several slits in top to allow steam to escape.
Bake in the preheated oven 30-35 mins or until pastry is golden brown and filling is bubbly.
Cool for 10 mins before serving.