Preheat oven to 425. In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes or until chicken is cooked through. Remove from heat, drain and set aside.
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 milk and chicken broth. Simmer over medium low heat until thick. Remove from heat and set aside.
Place the chicken mixture in the bottom pie crust. Pour hot liquid over the mixture. Cover with top crust, seal edges with a fork and egg white (optional) and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.
Originally Submitted
4/29/2013
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