Chicken Pot Pie (For some reason, I never have leftovers...)

Materials:

• 1 lb. chicken breast halves, cubed
• 1 c. sliced carrots
• 1 c. frozen green peas
• 1/2 c. sliced celery
• 1-13/ c. butter
• 1/3 c. chopped onion
• 1/3 c. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. celery seed
• 1-3/4 c. chicken broth
• 2/3 c. milk
• 2 (9-inch) unbaked pie crusts in roll

Methods:

1. Preheat oven to 425F.
2. In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 min. Remove from heat, drain and set aside.
3. In a 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 heat until thick. Remove from heat and set aside.
4. Place one pie crust into pie dish. Place the chicken mixture in bottom of pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges and cut away extra dough. Make several small slits to allow steam to escape.
5. Bake in oven 30-35 min, or until pastry is golden brown and filling bubbly. Cool 10min. until bubbly.
6. Invite over all friends with big appetites to eat pie, 'cause they might just love you forever.