Homemade Chicken Pot Pie

A couple of people asked in e-mail and facebook posts for my new recipe for Chicken Pot Pie this weekend.  This one is a winner!  Here it is.  I found it needed more salt than the recipe calls for.

1 lb chicken breast, cubed
1 cup sliced carrots
1 cup frozen peas
1/2 cup celery
1/3 cup butter
1/3 cup onion, chopped
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 3/4 cup chicken broth
2/3 cup milk
2 9" pie crusts

Preheat oven to 425.

Combine chicken, carrots, peas and celery.  Add water to cover.  Cook over medium heat until meat and vegetables are tender, about 15 minutes.

In a saucepan, cook onion in butter.  Stir in flour, salt and pepper and celery seed.  Stir in broth and milk.  Simmer until thick.

Remove from heat and set aside.  Using a slotted spoon, place chicken and vegetable mixture in bottom pie crust.  Pour hot mixture over the top.  Place top crust over and seal edges.  Cut 2 or more slits in the top.

Bake for 30 to 35 minutes or until top crust is brown and filling is bubbly.  Cool for 10 minutes before serving.

MMM-mmm good!  Good enough for company.