Description
A delicious chicken pie made from scratch with carrots, peas and celery.
Ingredients
- 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 crusts
Instructions
- Preheat the oven to 425 degrees F (220 degrees C.)
- Combine chicken
- carrots
- peas
- and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes
- then remove from the heat and drain.
- While the chicken is cooking
- melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent
- 5 to 7 minutes. Stir in flour
- salt
- pepper
- and celery seed. Slowly stir in chicken broth and milk. Reduce heat to medium-low and simmer until thick
- 5 to 10 minutes. Remove from heat and set aside.
- Place chicken and vegetables in the bottom pie crust. Pour hot liquid mixture over top. Cover with top crust
- seal the edges
- and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
- Bake in the preheated oven until pastry is golden brown and filling is bubbly
- 30 to 35 minutes. Cool for 10 minutes before serving.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 8