Chicken Pot Pie

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).

Combine chicken, carrots, peas, and celery in a saucepan; add water to cover. Bring to a boil; boil for 15 minutes. Drain.

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.

Slowly stir in chicken broth and milk.

Reduce heat to medium-low; simmer until thick, 5 to 10 minutes. Set aside off heat.

Place 1 crust in a 9-inch pie plate; add chicken and vegetables to the crust. Pour hot broth mixture over top.

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.

Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

Enjoy!