Chicken Pot Pie

Well, it is a rainy day here in central Iowa.  I spent my morning doing my schoolwork for the week.  Yes, I am in my mid-thirties and still in school.  I suppose it is my quest for greatness?  Nope, just my quest to become a Dr. and help people.  Some days I think I am crazy, but I have a wonderfully supportive husband who wants me to succeed.  What more can a girl ask for?  Today I am using leftover chicken to make a wonderful old-fashioned chicken pot pie.  This is a cure to anything that ails you.  It reminds me of something you would get at an Amish dinner table.  Very comforting! 
Chicken Pot Pie      

1/2 roasted chicken, chopped up
1 cup sliced carrots
1 cup frozen green peas
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) unbaked pie crusts


  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.

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