Chicken Pot Pie

[COOK TIME: 35 MIN]

Ingredients1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

Crust:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
3 tablespoons boiling water

Directions
To begin making pastry dough, sift 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt.
Cut in 1/2 cup butter.
Mix with your fingerstips until the mixutre resembles bread crumbs that holds together when pinched.

Add boiling water to the flour mixture.
Stir until mixture clings in a ball.
Divide dough in half, and roll out two crusts.

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.

*********************************************************************

The only thing I would change about this recipe

is to add a cubed potatoe.

Other than that this is just perfect.