Categories: chicken, family fav

Ingredients

• 1 pound skinless, boneless chicken
• breast halves - cubed
• 1 cup sliced carrots
• 1/2 cup sliced celery
• salt
• poultry seasoning
• 1/3 cup butter (5-6 Tablespoons)
• several shakes of onion powder
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon celery seed
• 32 oz. carton chicken broth (1 3/4 cups chicken broth + 16 oz. can (enough for cooking veggies and chicken)
• 2/3 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon poultry seasoning
• 2 (9 inch) refrigerated unbaked pie crusts (Pillsbury is good)

Directions

1. Preheat oven to 375 degrees F

2. Cut chicken into small chunks. In a saucepan, combine chicken, carrots, and celery. Reserve 1 3/4 cups chicken stock, pour the rest into the pot to cover. Add a little salt and several shakes of poultry seasoning. Boil for 15 minutes. Remove from heat, drain and throw chicken into food processor to chop into small pieces, and set aside.

3. In the saucepan over medium heat, melt butter. Turn off heat. Stir in flour, salt, pepper, and celery seed, garlic powder, and poultry seasoning. Stir to mix completely. Turn heat back on, slowly stir in 1 3/4 cups chicken broth and milk. Bring to a boil, then immediately reduce heat to medium-low, stir until thick. Remove from heat and set aside.

4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, fold edges of top dough over bottom dough to seal edges. Make several small slits in the top to allow steam to escape.

5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Email to a friend | Print this recipe | Back