Italian Chicken Pot Pie

A delicious chicken pie made from scratch with all your favorite veggies and spices for a little extra zest plus Italian Cheese

Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1 cup frozen vegetables your choice
1/3 cup butter
1/3 cup chopped onion
5-6 cloves garlic minced
1/3 cup corn starch
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/2 teaspoon Italian Seasoning
1/4 teaspoon Paprika
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne for extra kick(optional)
3 cups chicken broth
1/3 cup milk
1 can cream of chicken soup
1/2 cup shredded Italian Cheese or Parm
2 (9 inch) unbaked pie crusts

Directions
Preheat oven to 400 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, garlic, onions and celery. Add broth to cover and boil for 15 minutes.
In the same saucepan over medium heat Whisk in corn starch, salt, pepper, and spices Let cook till carrots are just tender, then add the frozen vegetables you like. Simmer over medium-low heat until thick. Add cheese stir to melt, remove from heat and set aside.
Pour hot liquid mixture over carefully into your bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.