Chicken Pot Pie

Ingredients

4lbs cooked chopped boneless chicken breasts
1 2lb package carrots, peeled and diced
6-8 yukon gold potatoes, diced
1 large package celery, chopped
2 large onions, chopped
1/2 c butter
2 tsp minced garlic
1 c all purpose flour
1 1/2 tsp salt (or to taste)
3/4 tsp black pepper
3/4 tsp celery seed
5 1/2 c chicken broth
2 c milk
3 c frozen peas
6 (9 inch) unbaked deep dish pie crusts (3 packs)
6 unbaked rolled pie crusts (3 packs)

Directions:
1. Cook chicken. (I baked it)
2. Meanwhile, in a saucepan, combine carrots and potatoes. Add water to cover and boil for 15 minutes (or until veggies are tender). [Note: For extra flavor, you could boil in broth. I used water.] Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions, garlic and celery 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 combine with chicken, carrot mixture, and peas.
4. Pour into 6 deep dish piecrusts. Cover with top crust, seal edges, and cut away excess dough.
5. Thaw overnight.
6. Bake at 400 degree for 40-50 minutes, or until crust is a golden brown and the sauce is bubbling. You may wish to cover the edges of the pie crust with foil or a pie cover after 15-20 min to keep the crust edges from burning. Remove from oven and allow to sit for 10 minutes before serving.

Note: Seasoning amounts are approximate. I often season to taste and don't measure very well when I cook (will work on that!). I also think it would taste great with the addition of thyme.