K and W Chicken Pot Pie

1-½ lbs uncooked chicken breast

2 c diced carrots

2 c frozen green peas

2 c diced potatoes

¼ c thinly sliced celery

1 stick butter

1 medium yellow onion finely chopped

1 c AP flour

¾ tsp salt

¾ tsp pepper

⅓ tsp celery seed

2-½ c chicken broth

1-¼ c milk

4 9" unbaked pie crusts

Preheat oven to 425.

Boil chicken, carrots, peas, potatoes and celery for 15 minutes.

Set aside.

Cook onions and butter in a saucepan until translucent.

Stir in flour, salt, pepper and celery seed.

Stir in chicken broth and milk.

Simmer over medium high heat until thick.

Set aside.

Place chicken mixture in bottom pie crusts.

Pour hot liquid mixture over top.

Cover with top pie crusts, seal edges and cut away any excess crust.

Make several small slots to allow steam to escape.

Mix a beaten egg and 1 tbs water together and brush over top.

Bake 30 to 35 minutes or until pastry is golden brown and filling is bubbly.

Cool 10 minutes before serving.

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