Chicken Pot Pie

Source: allrecipes.com

Prep Time: 20 minutes
Cook time: 50 minutes

Ingredients:

1 lbs skinless, boneless chicken thighs, boiled and cubed
1 package of frozen vegetables
2/3 cup butter
2/3 cup chopped onion
2/3 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
1/2 tsp celery seed
2 1/2 cups chicken broth
1 1/3 cup milk
2 (9 inch) unbaked pie crusts

Directions:

1. Preheat oven to 425 degrees F.
2. In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
3. Place the chicken and frozen vegetables in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
4. Bake in the preheated oven for 30 to 35 minutes, or until pasty is golden brown and filling is bubbly. Cool for 10 minutes before serving