– 1 lb boneless chicken breast, cooked and diced – 1 cup sliced carrots – 1 cup frozen peas – 1/2 cup sliced celery – 1/3 cup butter – 1/3 cup chopped onion – 1/3 cup all-purpose flour – 1/2 tsp salt – 1/4 tsp black pepper – 1/4 tsp celery seed – 1¾ cups chicken broth – 2/3 cup milk – 2 (9-inch) unbaked pie crusts
Preheat oven to 425°F. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Drain and set aside.
In another pan, cook onions in butter over medium heat until soft. Stir in flour, salt, pepper, and celery seed. Cook until mixture is bubbly.
Slowly stir in chicken broth and milk. Simmer over medium heat, stirring constantly until thick. Remove from heat and set aside.
Place one pie crust in the bottom of a 9-inch pie dish. Spoon the chicken mixture into the crust, spreading it out evenly.
Pour the hot liquid mixture over the chicken and vegetables in the pie crust. Do not overfill to avoid spilling during baking.
Cover with top crust, seal edges, and cut slits in top to allow steam to escape. Place on a baking sheet to catch any drips.
Bake for 30–35 minutes or until crust is golden brown. Let rest for 10 minutes before serving for best flavor and texture.
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