Chicken Pot Pie

preheat oven 420 degrees

In saucepan combine:

1 lb. skinless, boneless chicken breast halves cubed
1 c. sliced carrots
1 c. frozen green peas
1/2 c. sliced celery

Add water to cover and boil for 15 min.  Remove from heat, drain and set aside.

In saucepan over medium heat, saute:
1/3 c. butter
1/3 c. chopped onions

Add:
1/3 c. flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed

Slowly stir in:

1 3/4 c. chicken broth
2/3 c. milk

Sirmmer over medium-low heat until thick.  Remove from heat and set aside.

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

Bake in over for 30-35 minutes, or until pastry is golden brown and filing is bubbly.

Cool 10 min before serving.