Chicken Pot Pie

This is an easy recipe to prep early in the day and pop it right in the oven just before dinner time. I did not have celery seed so I added some garlic and season all in the chicken. I also used a frozen bag of vegetables to save time rather than the fresh. I also added a couple bouillon cubes to give it all a little more flavor. A great and easy recipe that my family loved!

1 pound skinless, boneless chicken breast halves - cooked and cubed
2 cups mixed vegetables
2 cups diced cooked potatoes
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) pillsbury unbaked pie crusts

Directions
1.Preheat oven to 425 degrees F (220 degrees C.)
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 the chicken 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 in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Ingredients: Pie crust, chicken, carrots, celery, peas, butter, onion, milk, chicken broth, flour, salt, pepper, celery seed