1 lb chicken breast; skinless, boneless
5 1/3 tbsp butter
1/3 cup onion; diced
1 cup carrots; sliced
1/2 cup celery; sliced
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
1/4 tsp rosemary; dried, crushed
1/4 tsp thyme; dried, crushed
1 3/4 cup chicken broth
2/3 cup milk
1 cup green peas; frozen
2 9 inch pie crusts; unbaked

1. Add chicken to medium pot, cover with water and bring to a boil. Boil for approx 15 minutes, then remove from the heat and drain. Cube chicken to the size you want an set aside.

2. Preheat oven to 425F.

3. Melt butter in a saucepan over medium heat.and add onions, carrots, and celery. Cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, celery seed, rosemary and thyme. Cook for 3 to 4 minutes

4. Slowly stir in chicken broth and milk. Add chicken and peas. Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.

5. Spread chicken and vegetable mixture evenly in the bottom pie crust. Cover with top crust, seal the edges, cut away any excess dough. Make several small slits in the top crust to allow steam to escape.

6. Bake in the oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes.

Cool for 10 minutes and it will be ready to serve.