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 onion in butter until soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken stock and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Prepare a 23cm (9 in) pie dish by lining with pastry, reserving pastry to cover.
Place the chicken mixture in bottom of the prepared pie dish. Pour hot liquid mixture over. Cover with top pastry, seal edges, and cut away excess pastry. 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.
This pie freezes well - simply assemble the pie and freeze before baking. Once you're ready to bake, simply throw it in the oven straight from the freezer.
Will most certainly bake this pie again.
Cooking for a vegetarian, I substituted the Chicken with Quorn pieces. Following this recipe as a guide, I found it very simple and easy to follow resulting in a lovely, homely dish. Since i was only making two indivdual pies, I didn't equate the measurements for each ingredient down to exact relevant proportions, thus making this style of recipe perfect to suit ones tastes. I found also broccolli added to this dish, instead of peas is a welcome addition/replacement. - 27 Aug 2012
Very nice recipie. Also extremely easy for someone who cannot cook the best.
I found it quite sweet however, no idea why as I followed the amounts to the latter. Maybe I should have made more stock? The bf loved it however, so maybe just me. - 14 Aug 2011