Best Chicken Pot Pie Ever

from pinchingyourpennies.com

1 lb chicken, cubed

1 c sliced carrots

1 c frozen peas

1/2 c sliced celery

1/3 c butter

1/3 c chopped onion

1/3 c all-purpose flour

1/2 t salt

1/4 t pepper

1/4 celery seed

1 3/4 c chicken broth

2/3 c milk

Combine chicken carrots, peas and celery.  

*NOTE:  I often chop up a ton of these veggies when I have them and put a recipe or two's worth in a gallon freezer bag to freeze and use for another time*  

Add water to cover and boil 15 min.  Drain and set aside.

Cook onion and butter till soft.  Stir in flour, salt and pepper and celery seed.  Slowly stir in broth and milk.  Simmer over med low till thick.  Place in 2 - 9" pie shells and bake at 425F for 30-35 minutes.  I put this into a 8x8" dish and top with puff pastry when I don't want to make pie crusts - which is almost always.  ;)

Food Storage:  used canned chicken and veggies (adapt to what you have).  Rehydrate dried onions and cook in oil.  As always, use powdered milk.  Make pie crusts or use a biscuit mix topping dropped on by spoonfuls.