Nutritious Chicken Pot Pie

First, preheat the oven to its highest temperature setting, 425 degrees F (220 degrees C).

Next, take one pie pastry and press it into a circular baking dish to form the base of your pie. Place the remaining pie pastry in the refrigerator for later use.

In a separate cooking vessel, combine chicken, carrots, green peas, and celery. Add enough water to cover the ingredients. Bring the mixture to a boil, then reduce heat and let it simmer until the chicken is no longer pink in the middle and the vegetables are tender enough to be pierced with a fork, approximately 15 minutes. Remove from heat, drain the excess liquid, and set aside.

In another cooking vessel, melt butter over medium heat. Add an onion and cook until it becomes soft and translucent, roughly 5 minutes. Gradually add flour, salt, pepper, and celery seed to the mixture. Slowly pour in chicken broth and milk, stirring constantly to avoid lumps. Allow the mixture to simmer over medium-low heat until it thickens, approximately 5 minutes. Stir in some chopped parsley and remove from heat. Set the liquid mixture aside.

Transfer the cooked chicken mixture to the bottom of your pie crust, followed by the hot liquid mixture. Cover the top with the remaining pie pastry, seal the edges by pressing them together firmly, and cut away any excess dough. Make a few small holes in the top crust to allow steam to escape during baking.

Finally, bake your pie in the preheated oven for 30 to 35 minutes, or until it's golden brown and the filling is bubbly. Remove from the oven and let it cool for 10 minutes before serving.