Ingredients

• 2 pie crusts
• 1 pound boneless, skinless chicken thighs, cubed
• 1 cup thin sliced carrots
• 1 cup frozen peas
• 1 cup celery, chopped
• 1/3 cup butter
• 1/3 cup onion, chopped
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk

Directions

Preheat oven to 425 degrees.
In a saucepan combine chicken, carrots, peas, and celery. Add water to cover and boil 15 minutes. Remove from heat and drain water.
In another saucepan with medium heat, melt the butter and add onions and cook until they are soft. Stir in salt, pepper and celery seed. Add the flour and stir to coat the onions. Slowly add chicken broth and milk, cook until thickened. Stir in the chicken mixture and set aside.
Roll out 1 pie crust the size of your 2 1/2 quart casserole dish and place it inside. Top with the chicken mixture. Roll out the second pie crust and place on top. Seal the crusts and make a small slice in the top to let the steam escape. Bake 30-35 minutes.