Categories: chicken, dinner, pie crust

Ingredients

• 1 lb skinless boneless chicken breasts or thighs, cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 t salt
• 1/4 t black pepper
• 1/4 t celery seed
• 1 3/4 cups plus approx. 1 cup chicken broth
• 2/3 cup milk
• 2 (9-in) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees.

2. Place one pie crust in the bottom of pie plate. Bake for 5 minutes when oven is hot.

3. In a saucepan, combine chicken, carrots, peas, and celery. Add broth to cover and boil for 15 minutes. Remove from heat, drain, set aside.

4. In the saucepan, over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in 1 3/4 cup broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

5. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

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

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