Ingredients
• 1 pound skinless, boneless chicken breast halves - 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
Directions
1. Preheat oven to 425 degrees F (220 degrees C.)
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.
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.
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.
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
Instead of making a pie I like to make individual sizes because that way you can freeze and warm them up later.
I get the disposable tin pans because they come with a lid so that I can cover and refrigerate.
My family is also big on garlic so when I make my sauce I add chunks of garlic and let me tell you it makes the flavoring even better.
For the crust I make pie crust with butter Crisco or you can do what mom does and get pre made crust from the store, if you do that the only problem is you have to make a whole pie instead of individuals.
Hope you enjoyed this recipe as much as we did :o)
