Homemade Chicken Pot Pie (semi-quick/ freezer meal)

Eat one now, freeze one for later
Gotta admit, I'm not a big fan of Chicken Pot Pie. Infact, it's one of my least favorite foods. If you look at the fat calories on the frozen ones you'd be disgusted... one reason why I don't buy a lot of frozen foods. This recipe is almost completly healthy and really good. The only unhealthy part is the pie crust, but it wouldn't be pot pie without it.
This recipe makes enough for two pies. It does take about 30-40 minutes so I usually make this on the weekend. We eat one that night and I freeze the other for later for a weekday meal.

Ingredients:
1 lb boneless, skinless chicken breasts (or you can use a premade chicken for a shortcut)
2 quarts of water
2 tsp salt
1 small onion, chopped
1 carrot
2 potatoes, peeled and chopped
1 stalk celery, chopped
1 package peas (frozen)
3 1/2 cups chicken broth
1/2 cup flour
Pepper to taste
Pastry for 4 crusts

Thoughly cook chicken and cut into pieces. Place off to the side. Heat 3 cups broth to boiling; Toss in all vegetables (except the peas) and cook until tender. In a small bowl, combine flour, salt, pepper with 1/2 cup broth; Mix until smooth. Slowly add mixture to vegetables, stirring to prevent lumps. Remove from heat and add chicken and peas. Place one crust in a deep pie pan. Brown slightly. Pour mixture into pan. Cover with pastry. Seal. Make slits in top. Bake at 400 degrees until brown. See directions below to freeze the second one.

**Directions for the frozen one**
Slightly brown the bottom crust and pour in the filling. Top with the second crust, make slits, and then wrap in aluminum foil (do not brown the top crust). When you're ready to cook it, remove from the freezer and refrigerate overnight. Bake the next day for 20 minutes. If you cook it frozen, it takes about an hour.