.chicken pot pie. {husband's choice}

Let me begin this post stating that I have ALWAYS wanted to make a chicken pot pie, but for some reason I thought it would be too difficult to do. My mother-in-law got me a pie dish for christmas which gave me a little extra motivation to actually make this happen. Then one day while I was searching for recipes on allrecipes.com(love) I decided to look at the top 20 recipes. And this very recipe was one of them. Major sign! This recipe was the BEST pot pie I have ever had, and it is my "husband's choice" for the month. Upon the request of my husband one recipe a month will be given the "husband's choice" award to showcase the recipe he especially loves :) Enjoy!



Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots (i used a frozen carrot & pea combo)
1 cup frozen green peas
1 cup corn
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
2 (9 inch) unbaked pie crusts

Preparation
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and corn. 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. Enjoy!