Chicken Pot Pie

Man-pleasin' comfort food. This can take awhile so I usually prepare it in stages throughout the day. And it works just as well to use a couple cups of frozen mixed vegetables in lieu of fresh.

Ingredients

• 1 lb (or more) chicken, cubed
• 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 black pepper
• 1/4 tsp celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• pie crust

1. Preheat oven to 450 degrees.
2. In a dutch oven saucepan, combine chicken, carrots, celery and peas (or frozen mixed veggies). Add water to cover and boil for 15 minutes. Drain and leave in the sink until later.
3. In that dutch oven saucepan, cook onions in butter until they're soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly add chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Put chicken mixture into pie crust. A 1.5 quart dish will usually do the trick. Pour hot liquid mixture over the chicken. Cover with top crust and seal the edges. Make fancy slits in the top of the crust.
5. Bake 30 - 35 minutes or until pastry is golden brown and filling is bubbly.