Chicken Pot Pie

1 lb. skinless, boneless Chicken Breast, cubed
1 c. sliced Carrots
1 c. frozen Green Peas
1/2 c. sliced Celery
1/3 c. Butter
1/3 c. chopped Onion
1/3 c. Flour
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 tsp. Celery Seed
1 3/4 c. Chicken Broth
2/3 c. Milk
2 (9 in.) unbaked pie crusts

Preheat oven to 425*. In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the 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 over medium-low heat until 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 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.