Chicken Pot-pie
Ingredients

    1 pound skinless, boneless chicken breast halves - cubed
    1 cup sliced carrots
    1 cup frozen green peas
    1/2 cup sliced celery
    1/3 cup butter
    1/3 cup chopped onion
    1/3 cup all-purpose flour
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/4 teaspoon celery seed
    1 3/4 cups chicken broth
    2/3 cup milk
    2 (9 inch) unbaked pie crusts

Directions: Preheat oven to 425 degrees F (220 degrees C.) In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. 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. Simmer over medium-low heat until thick. Remove from heat and set aside. 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 the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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    3 bone-in chicken breast halves, skinless
    1 (14.5 ounce) can chicken broth
    3 potatoes
    1 yellow onion
    3 stalks celery
    2 tablespoons vegetable oil
    2 tablespoons all-purpose flour
    2 cups frozen mixed vegetables
    1 to taste salt and pepper to taste
    1/4 teaspoon garlic powder
    1 (9 inch) frozen prepared pie crust, thawed

Directions: Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot. Preheat oven to 350 degrees F (175 degrees C). Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside. Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces. In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds. Add chicken broth and bring to a boil. After it has become thick, add potatoes. Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste. Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven. Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

Serve with a salad and a fruit cobbler for desert.