Chicken pot pie

It's almost Fall so the "Winter Menu" is starting to come out at our house. This recipe is very easy but taste like you cooked all day. My kids love the pie crust on top! I serve this with mashed potatoes and we all sit down to a heart-warming meal. Enjoy!

1 large can of cooked chicken breast, drained

1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
2 TBS butter or margarine
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 (more if boiling veggies in stock)
2/3 cup milk
1 roll-out-style unbaked pie crust

DIRECTIONS
Preheat oven to 425 degrees F.
In a saucepan, combine carrots, peas, and celery. Add water/chicken stock to cover and boil for 15 minutes. Reduce heat. Stir in flour, butter, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Add chicken. Simmer over medium-low heat until thick.

Pour hot liquid mixture into deep dish pie pan. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Cover edges of crust with aluminum foil to avoid burning.
Bake in the preheated oven for 20 minutes, remove foil from edges. Bake another 15-25 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.