2 9” Unbaked pie crusts

1 lb. Skinless, boneless chicken breast - cubed

1 c. Sliced carrots

1 c. Frozen peas

1/2 c. Sliced celery

1/3 c. Butter

1/3 c. Onion - chopped

1/3 c. Flour

1/2 tsp Salt

1/4 tsp Black pepper

1 3/4 c. Chicken broth

2/3 c. Milk

In saucepan, combine chicken, carrots, peas, and celery; cover with water and boil for 15 minutes.

Drain contents of saucepan and set aside.

Preheat oven to 425F

Put onions and butter in saucepan and cook until soft and translucent.

Stir in flower, salt, pepper.

Slowly stir in chicken broth and milk.

Simmer on medium heat until thick, set aside.

Pour chicken mixture into bottom pie crust.

Pour hot liquid mixture over chicken and veggies.

Cover with other pie crust and seal edges.

Put small slits in top for steam.

Bake for 30-35 minutes.

Let it cool for 10 minutes (seriously!)