Non-Dairy Chicken Pot Pie

I adapted this recipe from a potpie recipe I received from a dear sister of mine. It's great for those who are reducing or eliminating their dairy intake.

4 ½ Tbsp flour
1 ½ cups almond milk
½ cup chicken broth (you can substitute a can of mushroom or celery soup)
2 ½ cups diced cooked chicken (Precooked with a pinch of basil, oregano and thyme - or marjoram - salt, pepper and celery salt
1 tsp salt
½ tsp paprika
½ tsp thyme
Pepper to taste
2 ½ cups celery
1 cup carrots
½ cup onions
2 9-inch deep dish pie crusts (I make my own)

1. Cut up and wash chicken thoroughly. Do not remove the skin. Cover chicken with water and boil with basil, oregano, thyme, salt, pepper and celery salt until cooked, about ½ - 3/4 hour. Take pieces out of water and cool. Debone chicken thoroughly, removing fat, skin, gristle. Cut chicken into small pieces.
2. In a large skillet (frying pan), melt oil, blend in flour, cook and stir for 1 minute. Gradually add almond milk and chicken broth. Cook and stir until thick, about 3 minutes. Add chicken, salt, thyme, paprika and pepper. Cook 1 minute. Cool to room temperature.
Preheat oven to 425.
3. Wash celery and carrots and cut up into small pieces. Take skin off onion and chop into small pieces. Cook celery, carrots and onions in small amount of water until crisp-tender, about 7 minutes. Drain. Add vegetables to chicken.
4. Pour mixture into 9-inch deep dish pie crust. (You can make your own crust or use frozen ones.) Cover with another pie crust and use a fork to seal edges together. Prick about 3 holes in top of pie crust using a fork to allow steam to escape.
Place chicken pot pie on cookie sheet and bake for about ½ hour or until crust is brown.
Serves up to 6 people.
(You can cook the chicken the day before and store in refrigerator. One chicken could be used for 2 pies. I usually make 2 pies for my large family, which would mean doubling the recipe.)