*Preheat oven to 425 degrees F.

*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.

*Using the same saucepan, cook onions in 1/3 c butter over medium heat until soft and translucent. Stir in flour, salt, pepper, and celery seed.

*Slowly stir in chicken broth and 2/3 c milk. Simmer over medium-low heat until thick. Remove from heat and combine with chicken mixture.

Crust:

*In a large bowl, stir 6 grain pancake mix, 4 t butter, and 1 1/2 c milk until soft dough forms. On a well floured surface, work dough and shape into a ball; knead five times. Divide dough into 4 equal segments.

*Gently press dough segment into the bottom of a 9-inch pie plate and up the sides. Place 1/2 the chicken and sauce mixture in bottom of pie crust. Cover with another dough segment; seal edges. Make several small slits in the top to allow steam to escape. Repeat process with second pie.

*Bake in preheated oven for 20-25 minutes, or until dough is golden brown and filling is bubbly. Cool for 10 minutes before serving.