Before the days of microwaves, we got a Stouffer's Chicken Pot Pie when a babysitter came over. It took like an hour to bake and never tasted good. Now I know REAL Chicken Pot Pie requires a roux and a nice pastry crust. This is my son's favorite!
- Preheat oven to 425 degrees F
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 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 milk. 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 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. I recommend putting a cookie sheet on the shelf below to catch any overflow. Cool for 10 minutes before serving.
*I like putting the filling in the pan and using only one pie crust for the top. Let calories/fat and more filling!