Chicken Pot Pie

Ingredients 1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas ½ cup sliced celery

⅓ cup butter ⅓ cup chopped onion ⅓ cup all-purpose flour ½ teaspoon salt ¼ teaspoon black pepper

¼ teaspoon celery seed 1 ¾ cups chicken broth ⅔ cup milk 2 (9 inch) unbaked pie crusts

Directions After gathering everything, preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).  

In a saucepan, combine the chicken, carrots, peas, and celery. Cover with water and bring to a boil. After 15 minutes of boiling, turn off the heat and drain.  

In a separate pot, melt butter over medium heat while the chicken cooks. Add onion and simmer for 5 to 7 minutes, or until tender and transparent. Add the flour, celery seed, salt, and pepper and stir.  

Stir in milk and chicken broth slowly. Simmer for five to ten minutes, or until thick, on medium-low heat. Take off the heat and place aside.  

Put the veggies and chicken in the bottom pie shell. Overtop, pour hot liquid mixture.  

Trim off any excess dough, seal the edges, and cover with the top crust. To let out steam, cut many tiny slits on the top crust.  

Bake for 30 to 35 minutes in a preheated oven, or until the dough is golden brown and the filling is bubbling. Before serving, let cool for ten minutes.