Chicken Pot Pie

1 pound chicken breast, cooked and cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
3-4 potatoes (uncooked) cubed
1/3 cup butter
1/3 cup chopped onion
1/3 flour
garlic powder
1 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
2 1/2 chicken broth
1 1/4 cup milk

2 (9 inch) unbaked pie crusts

1. preheat oven to 425 degrees
2. In a saucepan, combine chicken, carrots, peas, celery, and potatoes.  Add chicken broth to cover and boil for 15 minutes.  Remove from heat, drain and set aside.
3. In the 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.  Simmer over medium-low heat until thick.  Remove from heat and set aside.
4. Cook bottom crust 5 minutes.
5. Place the chicken mixture in bottom pie crust.  Pour hot liquid mixture over.  Cover with top crust, seal edges, and cut away excess dough.  Make several small slits in the top to allow steam to escape.
6.  Bake in the preheated oven for 40 to 45 minutes or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.