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1
In a medium sauce pan combine raw cubed chicken, carrots, peas and potatoes.
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2
Add just enough water to cover And a pinch of salt and pepper.
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3
Bring to a boil, reduce heat and simmer for 10 - 15 minutes, or until carrots and potatoes are just fork tender.
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4
When done drain in colander and set aside.
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5
Preheat oven to 425F.
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6
Grease a square 2 quart casserole dish all over with 2 tsp butter.
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7
Unroll one pie crust and press into dish, forming and pressing from center out to fit and stretch up sides of dish, almost to top edge.
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8
If you get any tears just pinch 'em back together.
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9
Set aside.
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10
In same sauce pan used for chicken mix, melt butter over medium heat.
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11
When melted add onions and cook until translucent, Stirring frequently.
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12
About 3 minutes.
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13
Whisk in flour, salt, pepper, celery seed and thyme to make a roux.
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14
Cook until roux is golden, whisking frequently.
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15
About 2 minutes more.
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16
Slowly add chicken broth and milk, whisking constantly to prevent clumping and sticking to bottom.
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17
Bring to a simmer until thickened, stirring constantly.
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18
About 5 minutes.
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19
Turn off heat.
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20
Gently fold chicken and veg mixture into sauce.
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21
Pour filling into bottom pie crust, spreading out evenly.
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22
Unroll and add top crust, pinching to seal edges (use the tines of a fork for best seal).
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23
Cut a few slits for steam vents in top.
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24
Pop it in the oven and bake 30-35 minutes or until top is golden brown.
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25
When done remove from oven, spread an additional tablespoon of butter over top to melt into crust if desired.
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26
Allow to cool 10 minutes, dish up and enjoy!
