Chicken Pot Pie

I never really cared for pot pie until my VT brought me one when I had Jena. It was SO good, and what isn't there to like? Chicken and vegetables in a creamy sauce underneath a flaky golden crust, yes please!

Ingredients:

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon of salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 chicken bouillon cube
2/3 cup of milk

2 (9 inch) unbaked pie crusts (or my double pie crust under my apple pie recipe).

Directions:
1. Preheat oven to 425 degrees. Cook bottom pie crust for 7 minutes so it will not be soggy. Set aside.
2. In a saucepan, combine chicken, carrots, and peas. Add water to cover and bouillon cube, boil for 15 minutes and stir until bouillon cube dissolves. Remove from heat and set aside.
3. In another saucepan over medium heat cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. From the chicken and vegetable mixture poor in 1 and 3/4 cups of broth. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken and vegetable 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.
5. Bake for 30 to 35 minutes or until pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving.