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
How to Prepare
Step 1: Preheat oven to 425 degrees F (220 degrees C.)
Step 2:
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.
Step 3:
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 chicken broth and milk. Simmer over
medium-low heat until thick. Remove from heat and set aside.
Step 4:
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.
Step 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.
