Chicken Pot Pie

2 unbaked pie crusts (see Pastry Crusts in Mains - Other)

1 lb boneless, skinless chicken breasts, cubed

1 cup diced carrots

1 cup frozen peas

1/2 cup diced celery

1/3 cup butter

1/3 chopped onion

1/3 cup flour

1/2 tsp salt

1/4 tsp pepper

1/4 tsp celery seed

1 3/4 cups chicken broth

2/3 cup milk

Preheat oven to 425.

In a sauce pan, combine chicken, peas, carrots and celery. Add water to cover and boil for 15 minutes. Drain and set aside.

In a sauce pan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper and celery seed. Slowly stir in milk and chicken broth. Simmer over medium heat until thickened. Remove from heat and set aside.

Place chicken/pea/carrot mixture in the bottom of the pie crust. Pour liquid (milk/chicken broth) mixture over top. Cover with top crust.  Seal crust and add slits to allow steam to escape.

Bake in pre-heated oven for 3-0-35 minutes or until pastry is golden brown.  Cool for 10 minutes before serving.