Chicken Pot Pie

Another family favorite I thought I'd share. Great comfort food.

Ingredients:

• 1 chicken breast, cubed
  
• 1/2 cup sliced carrots
• 1/2 cup sliced celery
• 1/2 cup frozen peas
  
• 1 cup chopped potato
• 1/3 cup chopped onion
• 1/3 cup butter
• 1/3 cup all purpose flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. celery seed
• 1 14 oz. can chicken broth (or 1 & 3/4 cups)
• 2/3 cup milk
  
• 2 Deep dish 9 inch unbaked pie crusts (frozen or your favorite pie crust recipe from scratch)

Directions:

1. Preheat oven to 425 degrees F
2. In saucepan, combine chicken, potatoes, carrots, celery & peas. Add water to cover and boil 15 minutes.
3. If frozen, take pie crusts out to thaw (HINT: turn one upside down on the provided wax paper for easier removal from pan later).
   
4. In the meantime, in another saucepan over medium heat, cook onions in butter until soft & translucent. Stir in flour, salt, pepper & celery seed. Slowly stir in chicken broth & milk. Simmer over med-low heat until thick.
   
5. Place chicken mixture in bottom pie crust. Pour liquid mix over. Cover with top crust. Seal edges & cut away excess dough. Make several slits to allow steam to escape. Mine always looks messy when I'm done, but it still tastes good!
6. Bake for about 25-30 minutes or until pastry is golden brown. Cool at least 10 minutes before serving.

Great with side salad and cornbread!