Chicken Pot Pie

This is a five star recipe from allrecipes.com and deservedly so. I made it a couple days ago and it was delicious! The first chicken pot pie I ever made. I'm posting the recipe with the modifications suggested in all the "most helpful" reviews, so it does not appear this way on the website. I also found this quite easy to execute.

Ingredients:
1 lb chicken, cubed (I used canned the first time b/c that is what I had on hand. It worked great.)
1 c. sliced carrot
1 c. frozen peas
(I also used up some frozen mixed vegetables in lieu of a whole cup of sliced carrot)
1/2 c. sliced celery or potato
1/3 c. butter
1/3 c. chopped onion
1/2 t salt
1/4 t black pepper
1/4 t celery seed a/o 1/2 t poultry seasoning
1/2 t garlic powder/salt
2 - 2.25 c. chicken broth
~1 c. milk
2 pie crusts (I also made this with just one pie crust on top.)

Preheat oven to 375.

1. In a saucepan, combine chicken, carrots, peas, celery/potato. Add chicken broth to cover and boil 15 min. Remove from heat, set aside. (Consider leaving out frozen veggies to be added and baked at the end.) (Save the broth to be used in the next step. It is part of the overall quantity of broth called for.)
2. Cook onions in butter until soft and translucent. Stir in flour, salt, pepper, seasonings. Slowly stir in broth and milk. Drain broth from boiled veggies and add to this gravy mixture. Simmer over med-low until thick.
3. Place bottom crust in pie pan. Bake 5-7 min.
4. Combine gravy mixture with chicken and vegetables. Pour onto pie crust.
Cover with second pie crust. Cut several small slits. Brush with egg white before baking if desired.
5. Bake at 375 for 40-45 min, until crust is golden brown.

This recipe could also be done as individual pot pies, baked in ramekins and topped with puff pastry crust.