Homemade Chicken Pot Pie

1 pound skinless, boneless chicken breast halves - cubed

• 1 cup sliced carrots (I used frozen)
• 1 cup frozen green peas
• 1/2 cup sliced celery (I used more)
• 1/3 cup butter
• 1/3 cup chopped onion (I used more)
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper (I used more)
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
•  
• 2 (9 inch) unbaked pie crusts (I used Pillsbury)

Preheat oven to 375 degrees F (most recipes say 425, but I think this cooks the crust too fast and doesn't let all the flavor soak in. I turned down the heat and let it cook for 10-15 minutes longer.)

In a saucepan, combine chicken, carrots, peas, and celery, and I added corn just because. Add chicken stock (recipe said water, but this was more flavorful) to cover and boil for 15 minutes. I also added rotisserie chicken seasoning, garlic pepper, and garlic powder to this mixture. 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 until thick. Remove from heat and set aside.

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.

Bake in the preheated oven for 45 minutes (30-35 if you bake at 425), or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.