Chicken Pot Pie

Again, another great recipe from my gal pal, Ericha.

1 lb. skinless, boneless chicken breast--halves, cubed
1 cup carrots, sliced
1 cup frozen peas
1/2 cup celery, sliced
1/3 cup butter
1/3 cup onion, chopped
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. celery seed
2-3 chicken bouillon cubes
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

In a saucepan, combine: chicken, carrots, peas & celery. Add water to cover & boil for 15 minutes. (You will need to reduce the heat once it starts to cook--watch so it does not boil over!) Remove from heat, drain & set aside.

In a saucepan over medium heat, cook onions in butter until soft & translucent. Stir in flour, salt, pepper & celery seed. Slowly stir in chicken broth & milk. Once heated, dissolve bouillon cubes. Simmer over medium-low heat until thick. Remove from heat & set aside.

Place chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges and cut away excess dough if necessary. Make several small slits in top to allow steam to escape.

Bake in a preheated oven for 30-35 minutes @ 425°, or until pastry is golden brown & filling bubbles. Allow to settle for 10 minutes before serving.