Chicken Pot Pie

1 lb. chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen peas
1/2 cup sliced celery
2/3 cup butter
2/3 cup chopped onion
2/3 cup flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. celery seed
4 cups chicken broth
1 1/3 cup milk
2 pie crusts

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 45 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 and whisk until thick.
Place chicken mixture in bottom pie crust. Pour hot liquid mixture over top and cover with crust. Seal edges and slit top for steam to escape.
Bake at 375 for 45 minutes.

This is Nicole's recipe and it is mmm mmm good! I have never been a big pot pie fan but this is simply amazing. It makes quite a bit and I have to cook mine in a deep casserole dish. This is comfort food at it's best! Enjoy!