Ingredients
Scale
- 1 lb boneless skinless chicken breast 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 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9 inch) unbaked pie crusts
- 1 egg (for egg wash)
Instructions
- In a large saucepan, combine the cubed chicken, carrots, and celery. Add enough water to cover the ingredients and bring to a boil. Simmer over medium heat for about 8 to 10 minutes, or until the chicken is cooked through. Add the frozen peas during the last minute of simmering. Drain the mixture and set it aside.
- In the same saucepan (now empty), melt the butter over medium heat. Add the chopped onions and cook until they are soft and translucent. Stir in the flour, salt, pepper, and celery seed. Slowly whisk in the chicken broth and milk. Continue to simmer and stir until the mixture thickens into a smooth, creamy sauce.
- Gently fold the cooked chicken and vegetable mixture into the creamy sauce. Stir well so that everything is evenly coated. Remove the saucepan from the heat and let it cool slightly while you prepare the crust.
- Place one unbaked pie crust into the bottom of a 9-inch pie plate. Pour the chicken and vegetable filling into the crust. Place the second pie crust on top. Pinch the edges of the top and bottom crusts together to seal them. Use a knife to cut small slits in the top crust to allow steam to escape.
- Preheat your oven to 425°F (220°C). If desired, brush the top crust with a beaten egg for a shiny, golden finish. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie rest for 10 minutes before slicing to allow the filling to set.
- Cook Time: 60 minutes
- Diet: Standard