Chicken Pot Pie

👨‍🍳 Instructions

1. 1

   Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C).

2. 2

   Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.

3. 3

   While chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed.

4. 4

   Slowly stir in chicken broth and milk. Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.

5. 5

   Place chicken and vegetables in the bottom pie crust. Pour hot broth mixture over top.

6. 6

   Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.

7. 7

   Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.