1 lb. boned, skinned chicken OR turkey breast meat - cubed
2 med. carrots - sliced thin
1 rib celery - sliced thin
1 cup frozen peas
1/3 cup butter OR margarine
1 med. onion - chopped
1/3 cup all-purpose flour
2/3 cup milk - low-fat okay
2 tsp. chicken soup base OR 2 chicken bouillon cubes
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery seed
(2) 9″ un-baked pie crusts
1 Tbls. butter OR margarine

-Place chicken/turkey, carrots, and celery in a 2-quart saucepan. Pour just enough water over to cover all. Bring to a boil over medium-high heat, reduce heat to medium, and simmer until meat is cooked through. Add peas to pot and simmer for 1 minute.
-Drain water from pan, reserving 2 cups of the water; set aside meat and vegetables.
-In a 2-quart saucepan over medium heat, cook onions in 1/3 cup butter until soft; stir in flour; slowly whisk in reserved water and milk; stir in soup base/bouillon, salt, pepper, and celery seed. Simmer sauce until thick; remove from heat; set aside.
-Center one pie crust in a lightly greased 9″ pie plate; spread cooked chicken and vegetables evenly into crust; pour prepared sauce into crust.
-Center second pie crust over pie; fold over edges and pinch with a fork to seal; and prick holes in top of crust.
-Bake in a 425 degree oven for 20 minutes. Cover edges of pie with aluminum foil and bake an additional 10-15 minutes, or until crust is golden brown.
-Rub 1 Tbls. butter over top of hot crust. Cool for 10 minutes before cutting.