Chicken Pot Pie

Adapted slightly from here

1 lb chicken, cubed (we used leftover rotisserie chicken)
1 cup sliced carrot
1 cup frozen peas (didn't have)
1/2 cup sliced celery
1 potato, diced
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed (didn't have so used some Thyme and Rosemary instead)
1 3/4 cup chicken broth
2/3 cup milk (we used almond milk)
2 unbaked pie crusts

Preheat oven to 425.

Boil pot of water. Add carrots, celery, and potato (and chicken if using raw chicken). Boil for about 15 minutes. Drain and set aside.

In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and spices. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat and set aside.

Place cooked chicken and veggies into the pie crust. Pour hot liquid over mixture. Cover with top curst, seal edges.

Bake for 30 to 35 minutes. Cool for 10 minutes before serving.

We loved this.