Chicken Pot Pie Filling ("IX")

[droqen]

https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/

AMOUNT FOR ONE 10" PIE.
Multiply measurements 1.5X listed, if doing one big and one small (using our pie plates)

Ingredients for saucepan 1
1 cup frozen green peas (do not forget!)
1 cup sliced carrots
½ cup sliced celery
1 pound skinless, boneless chicken breast halves - cubed (do this last, after cutting solid ingredients for saucepan 2)

Solid ingredients for saucepan 2 - cut this before cutting chicken
⅓ cup chopped onion (goes with stick

Sticky/wet ingredients for saucepan 2 - to measure/weigh
⅓ cup butter (75g)
1 ¾ cups chicken broth
⅔ cup milk

Dry ingredients to measure
⅓ cup all-purpose flour (40g)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed

Saucepan 1
Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.

Saucepan 2
While the chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed

Slowly stir in chicken broth and milk.

Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.

Crusts - /!\ First, prepare to bake. Oven should be preheated to 425 F.
Place chicken and vegetables (Saucepan 1) in the bottom pie crust. Pour hot liquid mixture (Saucepan 2) over top.
Bake immediately.
Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Done!