Chicken Pot Pie

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1. 1

   Heat the oven

   Preheat the oven to 425°F (220°C).

2. 2

   Boil the chicken and vegetables

   Put the chicken, carrots, peas, and celery in a saucepan and add water to cover. Bring to a boil and cook for 15 minutes, then drain and set aside.

3. 3

   Soften the onion

   Meanwhile, melt the butter in a second saucepan over medium heat. Add the onion and cook until soft and translucent, 5 to 7 minutes.

4. 4

   Make the roux

   Stir in the flour, salt, pepper, and celery seeds until no dry flour remains.

5. 5

   Add the broth and milk

   Pour in the chicken broth and milk slowly, stirring the whole time so the sauce stays smooth.

6. 6

   Thicken the sauce

   Turn the heat to medium-low and simmer until thick, 5 to 10 minutes. Take it off the heat.

7. 7

   Fill the pie

   Fit one crust into a 9-inch pie plate. Add the chicken and vegetables, then pour the hot sauce over the top.

8. 8

   Add the top crust

   Lay the second crust over the filling. Seal the edges, trim off the excess, and cut a few small slits in the top so steam can escape.

9. 9

   Bake

   Bake until the crust is golden brown and the filling is bubbling, 30 to 35 minutes.

10. 10

    Rest, then serve

    Let the pie cool for 10 minutes before cutting so the filling holds together.

Adapted from Chicken Pot Pie by Robbie Rice on Allrecipes.