Chicken Pot Pie (or is it meat pie?)

This recipe for chicken pot pie is tremendous.  It's perfect for a cool fall day, and even my husband, who traditionally hates pot pies, devoured it and became a pot pie lover! Really, I'm not sure if this is a true pot pie.  My mom says (based on the Pennsylvania Dutch traditions) that pot pies are actually crustless on the outside and have sort of dumplings mixed in throughout.  She describes meat pies as the ones with a bottom and top crust, which is what this is. Regardless, it's delectable!

I got this one from pinterest (original source is BookCooking.)

Chicken Pot Pie (Meat Pie)

1 lb boneless, skinless chicken breasts, cubed (about 2 breasts halves)

1 C carrots, sliced

1 C frozen green peas
1/2 C celery, sliced
1/3 C butter
1/2 C chopped onion
1/3 C all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
1 3/4 C chicken broth
2/3 C milk
2 unbaked pie crusts, 9"

1. Preheat oven to 425°F.
2. In saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.
3. In 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.
4. Simmer over medium-low heat until thick. Remove from heat and set aside.
5. Place chicken mixture in bottom pie crust (I used a deep-ish casserole dish, not a pie pan). Pour hot liquid mixture over it. Cover with top pie crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape.
6. Bake for 30-35 minutes, or until pastry is golden brown and filling is bubbly.
7. Cool for 10 minutes before serving.

You may also want to cover the edges in foil to prevent them from burning... I did. This is a messy meal and it won't look perfectly symmetrical, but it's delicious :) Serve with LOTS of black pepper on top and a tall glass of milk!  A rainy day outside rounds this meal out perfectly! Enjoy :)