Chicken Pot Pie

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1. 1Step 1: Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2Step 2: Combine chicken, carrots, peas, and celery in a saucepan; add water to cover. Bring to a boil; boil for 15 minutes. Drain.
3. 3Step 3: Meanwhile, melt butter in a separate saucepan over medium heat. Add onion; cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, black pepper, and celery seeds.
4. 4Step 4: Slowly stir in chicken broth and milk.
5. 5Step 5: Reduce heat to medium-low; simmer until thick, 5 to 10 minutes. Set aside off heat.
6. 6Step 6: Place 1 crust in a 9-inch pie plate; add chicken and vegetables to the crust. Pour hot broth mixture over top.
7. 7Step 7: Cover pie with top crust, seal the edges, and trim any excess dough. Make several small slits in top crust to allow steam to escape.
8. 8Step 8: Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
9. 9Step 9: Enjoy!