2 (9inch) pie crust
Preheat oven to 425. Place chicken, carrots, peas, celery, and onion in a large saucepan and cover with water and boil for 15 minutes. In a medium saucepan melt butter and add flour, salt, pepper,garlic and poultry seasoning. Slowly add milk followed by chicken broth. Simmer over medium heat until thick, about 10 minutes. Place one uncooked pie crust in a pie pan. Place chicken mixture in the bottom pie crust. Pour sauce over chicken mixture and cover with second pie crust. Seal the edges and cut away any extra dough. Make several small slits in the top to allow the steam to escape. Bake for 30 minutes or until golden brown and bubbly. Let cool for 10 minutes before serving.
(Inspired by Chicken Pot Pie IX from AllRecipes.com)