About the Recipe
A creamy filling of cooked chicken, vegetables (like carrots, peas, and potatoes), and a savory sauce, encased in pie crust
Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9-inch) unbaked pie crusts
Preparation
Step 1
Gather all ingredients and preheat the oven to 425 degrees F
Step 2
Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.
Step 3
melt butter in another saucepan over medium heat. Add onion and cook for 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed.
Step 4
Slowly stir in chicken broth and milk. Reduce heat to medium-low and simmer for 5 to 10 minutes and then set it aside
Step 5
Place chicken and vegetables in the bottom pie crust. Pour hot broth mixture over top.
Step 6
Cover with top crust and make several small slits to allow steam to escape. Bake in the preheated oven until pastry is golden brown for 30 to 35 minutes. Cool for 10 minutes before serving.
Step 7
Enjoy!