Chicken Pot Pie

Ingredients
1/3 cup butter
1/3 cup onion (diced)
1 pound chicken breast (cubed)
1 cup carrots (diced)
1 cup green peas
1 3/4 cups chicken broth
2/3 cup milk
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 teaspoon parsley
2 (9 inch) pre-made pie crusts

Directions
Preheat oven to 375 degrees F
Heat pan over medium heat.
Add butter, onions, chicken, carrots, peas.
Saute for 2 minutes.
Add chicken broth. Bring to a boil and simmer for 10 minutes.
Stir in milk, flour, salt, pepper, parsley, and celery seed.
Simmer over medium-low heat until thick.
Remove from heat and set aside.

Cover bottom of pie pan with pie crust.
Pour in pot pie mixture.
Cover top of pie pan with pie crust, sealing the edges.
Cut away excess dough.
Place 3-4 tiny slits on pie crust for heat to escape.

Bake for 30 to 35 minutes, or until crust is golden brown.

Cool for 10 minutes before serving.