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
Instructions:
- Preheat & Prepare Vegetables: Preheat the oven to 425 degrees F (220 degrees C). 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.
- Cook Onions & Make Sauce: In the same 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.
- Combine Chicken & Sauce: Place the chicken mixture in the bottom pie crust. Pour the hot liquid mixture over it. Cover with the top crust, seal the edges, and make several small slits in the top to allow steam to escape.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving.