Chicken pot pie

1. Boil chicken, carrots, peas, and celery for 15 minutes. Once completed, drain the water and set it aside for later.

2. Saute the onions in butter over medium heat until they are soft. Mix in the flour, salt, pepper, and celery seed, and slowly mix in the milk and chicken broth. Bring the heat down to medium-low and allow this mixture to simmer until it thickens. Once the mixture is thick, add it to the chicken and vegetables.

3. Place the bottom crust in a 9 inch pie pan. Pour the ingredients into the pie pan and seal it with the top crust. A few slits need to be added to the top crust to allow for steam to escape.

4. Bake for 30 to 35 minutes at 425 degrees or until the crust is a nice golden brown. Allow the pie to cool down for at least 15 minutes before serving.