Chicken Pot Pie

One of the best!
1 pound skinless, boneless chicken breast halves - cubed...( I like to fry mine up with evoo, kosher salt, lemon pepper and crushed basil leaves. I cooked it up, set it aside then added it at the very last since I'm not a huge fan of boiled chicken).
1 cup sliced carrots

1 cup frozen green peas
*Or use 16oz bag of frozen carrots and peas. Much easier.

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
32 oz. carton chicken broth for boiling(reserve 1 3/4 cups chicken broth for sauce)
2/3 cup milk
2 (9 inch) unbaked pie crusts

Directions:
Preheat oven to 425 degrees F (220 degrees C.)

In a pot, combine chicken, carrots, peas, and celery. Add the carton of chicken broth to cover and boil for 15 minutes. Remove from heat, drain (reserving 1 3/4 cup chicken broth for filling) and set aside.

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 combine with the chicken, carrots, peas, and celery mixture. Here you can add more chicken broth if you like depending how runny you want your filling.

Place the chicken filling in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Recipe Notes:

*I like to slightly bake the bottom crust before filling the pie so it isn't soggy. Just bake for 5-6 minutes at 425 degrees.