Chicken Pot Pie
1 lb chicken breasts, cooked and cubed or shredded
1 cup sliced carrots
1 cup frozen peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 3/4 cup chicken broth
2/3 cup milk
In saucepan cook vegies to desired doneness. In another saucepan cook onions in butter until soft and translucent. Stir in flour, salt and pepper and celery seed. Slowly stir in chicken broth and milk. Simmer until thick.
Place chicken and vegies in bottom of pie crust and pour hot liquid mix over. Cover with top crust.
Bake at 425 F for 30 - 35 minutes.
