Chicken Pot Pie

I don't really make pot pies exactly, just a crust over the top of the filling. I feel like its too much crust. But if you love that crust and aren't afraid of the treadmill then by all means- double the crust amount and pre-bake the bottom crust before filling.

1 lb chicken breast, cooked and cubed
1 cup sliced carrots
2 cups cubed potatoes
1 cup frozen peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1 tsp salt
1/2 tsp pepper
1/4 tsp celery seed
1 3/4 cup chicken broth
2/3 cup milk
1-2 pie crusts (see crust recipe)

1. Preheat oven to 425 degrees
2. Boil potatoes until just done. Meanwhile, steam carrots and peas until tender. Set the vegetables to the side with the cooked and cubed chicken.
3. Sautee the onions in butter. Once the onions are soft, stir in the flour, salt, pepper and celery seed. Once the flour mixture if smooth, slowly stir in broth and milk. Simmer until thickened.
4. If using two crusts, line your casserole or bake dish with a pie crust and pre-bake until pale yellow- not golden or browned. Remove crust from the oven and pour in the veggies and chicken topped by the sauce. Cover with the second pie crust (or cover the veggie and sauce mixture with the only pie crust if just using one). Pinch around the sides and cut a few vents into the top of the crust.
5. Bake for 30-35 min or until the crust is golden brown and cool for 10 min.

Don't worry if your sauce leaks or bubbles up onto the crust. Once you serve it the pot pie always looks messy- its a forgiving meal like that :)