Chicken Pot Pie

This is one of my all time favorites, and it goes great in the fall. So wait for one of these days when it gets a little cool, and give it a try. I don't think you will be dissappointed!

Ingredients:
1 lb skinless, boneless chicken breasts - cubed
1 cup sliced carrots
1 cup frozen green peas
1 cup potatoes, cubed
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1 clove minced garlic
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1 3/4 cup chicken broth
2/3 cup milk
1 can cream of chicken soup
2 (9 inch) unbake pie crusts - brush bottom crust with egg whites

Directions:
1. Preheat oven to 375.
2. In a saucepan, combine chicken, carrots, peas, potatoes and celery. Add water 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. Add cream of chicken soup. Simmer over medium-low heat until thick Remove from heat and set aside.
4. 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 teh top to allow for steam to escape.
5. Bake in the preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.