Chicken Pot Pie

Preheat oven to 425 F (220 C).

In a saucepan over medium heat, combine chicken, carrots, peas, and celery. Add enough water to just cover it and boil for 15 minutes. Remove from heat and drain off the water. Put the chicken mixture into a bowl and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, celery seed and poultry seasoning. Cook the flour mixture for a few minutes to remove the raw flour taste.

Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Put one of the crusts into a deep pie dish. Place the chicken mixture in the bottom of the uncooked pie crust. Pour the hot liquid mixture over. Cover with the other crust, pinch to seal the edges of the top and bottom crust together, and cut away or crimp excess dough around the edges. Make several small slits in the top crust to allow steam to escape.

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.