Chicken Pot Pie

Chicken Pot Pie
8 servings

2 chicken breasts, cut into chunks
1 carrot, sliced
1 stalk celery, sliced
2 potatoes, peeled and cubed
1/3 cup butter
½ onion, chopped
1/3 cup flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
2/3 cup milk
1 can le sueur sweet peas
2 pie crusts

Place chicken in saucepan; cover with water and bring to a boil. Simmer until chicken is done; drain, shred and set aside. Meanwhile, cook carrot, celery and potatoes in water until potato is done. Drain and set aside. In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer and stir over medium-low heat until thick. Add cooked chicken and vegetables to sauce. Add peas. Lay one pie crust in bottom of pie pan. Pour filling into crust. Cover with top crust, and seal edges. Make several small slits in the top to allow steam to escape. (You may freeze the pie at this point.  Simply slide the pie pan in to an airtight freezer bag.  When ready to bake let pie thaw on counter for about 30 minutes and then continue with baking instructions.) Bake at 425° for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before slicing. Enjoy!

Linked to Down Home Cookin' Recipe Linkup.