chicken pot pie

1 pound boneless skinless chicken breasts halves cubed
1 cup diced carrots
1 cup frozen defrosted green peas
4 small red  potatoes diced
1/2 cup diced celery
1/3 cup butter
1/3 cup onion  i'm using shallot today
1/3 cup all purpose unbleached flour
1/2 teas salt
1/4 teaspoon black pepper
1 teaspoon fresh  thyme
1/4 teaspoon celery seeds
1 3/4 cup chicken broth
2/3 cup milk
1/4 cup chopped fresh parsley
2 nine inch unbaked pie crusts

preheat oven to 425 degrees

in a medium  saucepan combine chicken carrots peas celery and potatoes add water cover and boil for 15 minutes  remove from heat drain set aside

in the saucepan over medium heat cook onion or shallot in butter until soft and translucent  stir in the flour  salt pepper and celery seed and thyme    slowly stir in chicken broth  then milk simmer over a med low heat until thick   remove  from heat and set aside

use a deep dish pie plate  add bottom crust  place the chicken and vegetables in the bottom   add the chopped fresh parsley pour  the hot liquid over the top  cover with the top crust  seal edges and cut away excess dough   makes a few slits in the top crust to let steam escape    bake in the preheated oven for 30 to 35 minutes    till golden brown and filling  is bubbly   cool 10 minutes   on a rack before serving       i like to serve with a small tossed salad