Chicken Pot Pie

1 pound cubed skinless, boneless chicken breast halves

1 cup of sliced carrots

1 cup of peas canned or frozen

1/2 cup sliced celery

1/3 cup onion

1/3 cup unsalted butter

1/3 cup flour

1/2 teaspoon black pepper

1/2 teaspoon celery seed

1 3/4 cups chicken soup

2/3 cup whole milk

2-9 inch pie crusts

• Preheat oven to 425 

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  Combine chicken, carrots, peas, and celery in a saucepan,  add water, cover and boil for 20 minutes. Remove from heat, drain then set aside.

• Over medium heat in a saucepan, cook onions in butter until soft then stir  flour, salt, pepper, and celery seed. Stir in chicken broth then milk.  Let this simmer on low until thick. Remove from stove and set aside.

• Place chicken mixture in bottom pie crust and pour our hot liquid mixture over it then cover with top crust, seal edges. Make some small slits in the top crust which will allow the steam to escape.   Bake in the preheated oven for 35-40 minutes, until the pastry is golden brown and you will notice that the pie filling is bubbly.   Stand and let cool 15 minutes.

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