Chicken breast halves (skinless, boneless & cubed) 1 pound
Sliced carrots -1 cup
Frozen green peas -1 cup
Sliced celery -1/2 cup
Butter -1/3 cup
Chopped onion -1/3 cup
All-purpose flour -1/3 cup
Salt to taste
Black pepper -1/4 teaspoon
Celery seed -1/4 teaspoon
Chicken broth -1 3/4 cups
Milk -2/3 cup
Unbaked pie crusts -2 (9 inch)
Preheat oven to 425 degrees.
Combine chicken, carrots, peas, and celery in a sauce pan. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
Over medium heat in the saucepan cook onions in butter till it turns soft and translucent.
Stir in flour, salt, pepper, and celery seed.
Slowly stir in chicken broth and milk. Simmer over medium-low heat until it gets thick. Remove from heat and set aside.
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.
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.