preheat oven to 425°

in a sauce pan combine sliced chicken, carrots, peas, corn and celery. Add 2 cups of water and boil for 15 minutes. then remove from heat and drain liquid.

in a second sauce pan combine onions, garlic and the butter and saute (over low to medium) the combination until the onion is translucent. Add flour, salt, pepper, celery seed, chicken broth, and milk. Continue cooking at a medium temperature until mixture thickens. Take off heat once thickened and set aside.

Place the pie crust in the pie pan and fill he bottom crust with the chicken mixture then pour the sauce mixture over the chicken mixture in the pie crust. Then alloy the top crust and close all holes in the crust and bake for 30-35 minutes.

let stand for 5 minutes after being taken out of the oven then serve.