Chicken Pot Pie

1 lb boneless, skinless chicken breast, seasoned with salt, pepper & poultry seasoning, cooked and chopped
1 c sliced carrots
3 stalks celery, chopped
1 potato, cubed
1/3 c onion, finely chopped
3 cloves garlic, finely chopped
1-2 tbsp EVOO
5 tbsp butter
1/3 c flour
1/2 tsp salt
1/4 tsp pepper
1/4 c celery seed
2 c chicken broth
1 1/2 c light cream
2 (9 in) unbaked pie crust
1 egg, beaten

Preheat oven to 425.  In a pan, heat EVOO and add celery and carrots.  After cooking for a 5 minutes, add garlic and onion.  Cook till onion translucent.  Once cooked, put in large bowl and add cooked, chopped chicken.  In a small pot, boil potatoes for 5-10 minutes till just soft to touch.

In a saucepan over medium heat, melt butter.  In a small bowl, combine flour, salt, pepper, and celery seed.  Slowly add the flour mixture to melted butter.  Slowly whisk in cream and then chicken broth.  Bring to boil, sitrring constantly, and reduce to simmer, cook till thick.

Spray a 9 inch pie plate and place one of pie crusts on the bottom.  Poke with a fork.  Place chicken-veggie mixture and pour hot liquid mixture over.  Cover with second pie crust, sealing edges.  Make several slits or poke wth fork.  Brush with egg.  Place pie on a cookie sheet in case to catch any spill over. Bake for 30-35 minutes or until pastry is golden brown. Cool for ten minutes.