Linda's Twin Chicken Pot Pies

Step 1: Preheat oven to 425F degrees.

Step 2: In a saucepan, combine chicken, carrots and peas, and celery. Add water to cover, and boil for about 15 minutes. Remove from heat, drain well, and set aside.

Step 3: Cook onions and butter in a medium size pan, over medium heat until onions are tender and translucent.

Step 4: Stir in flour, celery salt, and pepper, mixing well.

Step 5: Slowly stir in chicken broth, milk and half and half. Simmer over medium-low heat until thick and it starts to bubble. Remove from heat, and set aside.

Step 6: Place two of the pie crusts in two pie plates. Set the tops aside. Take half the chicken mixture and put it in your first pie crust. Then repeat with the second pie crust.

Step 7: Take half the hot liquid and pour it over the meat mixture in each pie, then cover each pie with a top crust.

Step 8: Cut away excess dough, and then seal the edges placing your thumb and pointer finger on one side of the crust, and your pointer finger on the other hand, and pushing together to crimp the pie crust together.

Step 9: Make sure you make 3-4 slits, with a sharp knife, in the top of your crusts so the heat can escape. If you don't you will have a mess in the oven.

Step 10: I always place my pies on a cookie sheet so if the pie does leak out into the oven, you won't have a mess to clean up.

Step 11: Bake for 30-35 minutes until golden brown and filling is bubbling. Take out of oven when done, and let sit for a few minutes, so the filling will have time to set a little.