Chicken Pot Pie

1 lb. skinless, boneless chicken halves- cubed
1 cup sliced carrots
1 cup frozen peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. celery seed
1 3/4 cup chicken broth
2/3 cup milk
2 (9inch) unbaked pie crusts

Preheat oven to 425 degrees.

In sauce pan combine chicken, carrot, peas and celery. Add water to cover and boil 15 minutes.  Remove from heat, drain and set aside.

In 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 med/low heat until thick.  Remove from heat and set aside.

Place chicken mixture in bottom of pie crust.  Pour hot liquid over. Cover with top crust, seal edges and cut away excess dough.  Make small slits in top to allow steam to escape.

Bake in preheated oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.