Chicken Pot Pie

Ingredients:
1 pound skinless, boneless chicken breast
4 tsp softened butter
2 tablespoons instant minced onion
1/2 teaspoon garlic salt
1/4 teaspoon paprika

1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour

1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts
Directions:

Preheat oven to 425 degrees F (220 degrees C.)

Remove skin from chicken. Place in baking pan, spread butter on each piece of chicken. Sprinkle onion and garlic salt, paprika. Bake uncovered for 30 to 35 minutes or until tender. Shred the chicken with a couple of forks.

In a saucepan combine carrots, peas, and celery. Add water to cover and boil for 5 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 with carrot and peas 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. Cool for 10 minutes before serving.