My Modified Chicken Pot Pie

Make Chicken Noodle soup w/o noodles (1 3/4 c. broth)

Separate out soup from stuff

Thickening agent:

• 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

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.

Pour stuff into bottom pie crust
Pour liquid over stuff
Cover top with crust
Poke holes in top

Bake at 425 for 30 - 35min until pastry is golden brown and filling is bubbly