This is the !BEST
Ingredients: 1 pound boneless chicken breast - cubed - 1 cup sliced carrots - 1 cup frozen green peas - 1 cup potatoes - 1/3 cup butter - 1/3 cup chopped onion - 1/3 cup all-purpose flour - 1/2 teaspoon salt1/4 teaspoon black pepper - 1/4 teaspoon celery seed - 1 3/4 cups chicken broth - 2/3 cup heavy cream - 2 pie crusts
Prep: Preheat oven to 425 degrees. In a saucepan, combine chicken, carrots, peas, and potatoes. Add water to cover and boil for 20 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 cream. 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 40 minutes, or until pastry is golden brown and filling is bubbly. Cool before serving