This is our favorite pot pie recipe, especially because my kids don't like using cream of mushroom soup for the filling. My older son will eat pot pie for almost every meal as long as we have leftovers. Also, it is a great way to use that leftover turkey we will all have this week!
Preheat Oven to 425 degrees.
1 lb skinless, boneless chicken breasts, cubed
1C sliced carrots
1C frozen peas
1/3C chopped onion
1/4 tsp pepper
1/4 tsp celery seed
1 3/4C chicken broth
2- 9 inch deep dish pie crusts (unbaked)
In saucepan combine chicken, carrots, peas, and celery. Add water to cover and boil for 15min. Drain and set aside. (I usually boil these in chicken broth and use the reserves to the 1 3/4C chicken broth that you need later in the recipe. Also, use whatever veggies you want- but reduce the amounts of others or your pie will overflow)
In saucepan, over medium heat cook onions in butter until soft and translucent. Stir in flour, salt, peppter, and celery seed (don't think I ever remember the celery seed). Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place chicken/veggie mixture in bottom pie crust. Pour liquid mixture on top. Cover with top crust, seal edges. Make several small slits in top to allow steam out.
Bake in preheated oven 30-35min or until golden brown and filling is bubbly.