-
1
Preheat oven to 425 F (220 C).
-
2
In a saucepan over medium heat, combine chicken, carrots, peas, and celery.
-
3
Add enough water to just cover it and boil for 15 minutes.
-
4
Remove from heat and drain off the water.
-
5
Put the chicken mixture into a bowl and set aside.
-
6
In the saucepan over medium heat, cook onions in butter until soft and translucent.
-
7
Stir in flour, salt, pepper, celery seed and poultry seasoning.
-
8
Cook the flour mixture for a few minutes to remove the raw flour taste.
-
9
Slowly stir in chicken broth and milk.
-
10
Simmer over medium-low heat until thick.
-
11
Remove from heat and set aside.
-
12
Put one of the crusts into a deep pie dish.
-
13
Place the chicken mixture in the bottom of the uncooked pie crust.
-
14
Pour the hot liquid mixture over.
-
15
Cover with the other crust, pinch to seal the edges of the top and bottom crust together, and cut away or crimp excess dough around the edges.
-
16
Make several small slits in the top crust to allow steam to escape.
-
17
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
-
18
Cool for 10 minutes before serving.
