|
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas,
and celery. Add water to cover and boil for 15
minutes. Remove from heat, drain and set aside.
In the 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.
Place the chicken mixture 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.
Bake in the preheated oven for 30 to 35
minutes, or until pastry is golden brown and
filling is bubbly. Cool for 10 minutes before
serving.
|
