Chicken Pot Pie

One more for Roxanne...this one is loaded with yummy veggies!

Ingredients:
1 lb skinless, boneless chicken breasts cut into 1-inch cubes
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 9-inch unbaked pie crusts

Directions:

1. Preheat oven to 425 degrees
2. In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. 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 until thick. Remove from heat and set aside.
4. Place one pie crust in pie plate. Pour chicken mixture onto bottom pie crust. Pour hot liquid mixture over the top (I find I don't use all of the liquid mixture). 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 in the preheated oven for 30-35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Enjoy! Even Jason, who doesn't really care for vegetables eats this one right up!