Adapted from allrecipes
1/2 pound skinless, boneless chicken breast halves – cubed
1/2 cup sliced carrots
1/2 cup frozen green peas
1/4 cup sliced celery
2 cups chicken broth
1/3 cup butter
1/3 cup chopped onion
1/2 cup all-purpose flour *try 1/4 next time
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 375 degrees F
In a saucepan, combine chicken, carrots, peas, and celery. Add broth and boil for 15 minutes. Pour into another bowl, set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Strain in broth. Stir in milk, flour, salt, pepper, and celery seed. Simmer over medium-low heat until thick. Remove from heat and set aside. Stir in chicken mixture.
Bake pie crust for 5 minutes. Pour in mixture.
Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 40 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.