Chicken Pot Pies

This is another old school recipe that I dragged back out.  My husband used to love this and still does.  As he was eating this he asked that I add it back into the rotation.  When the kids were younger I used to have to make two boxes of the Pepperidge Farm Patty shells it was so popular!  To make this dish you will need:
1 pound skinless, boneless chicken breast halves

1 cup sliced carrots

1/2 cup sliced celery

1/3 cup butter

1/3 cup all-purpose flour

2 cups chicken broth

1/3 cup white wine

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 cup defrosted peas

1 package Pepperidge Farm Patty shells

1.)  In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.  When cool enough to handle, cube the chicken.
2.)  Following the directions on the package, bake the patty shells.
3.)  While you are baking the shells, melt the butter in a medium saucepan over medium heat.   Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and wine. Simmer over medium-low heat until thick. Add in the cubed chicken, carrots, celery and peas.  Simmer until heated through.
4.)  Take the tops off the pastry shells.  Pull out the "doughy" centers.  Fill the shells with the chicken mixture, top with the shell lid and serve.