Ingredients
8
8 servings
- •1 pound skinless, boneless chicken breast halves - cubed
- •1 cup sliced carrots
- •1 cup frozen green peas
- •0.5 cup sliced celery
- •0.33333334326744 cup butter
- •0.33333334326744 cup chopped onion
- •0.33333334326744 cup all-purpose flour
- •0.5 teaspoon salt
- •0.25 teaspoon black pepper
- •0.25 teaspoon celery seed
- •1.75 cups chicken broth
- •0.66666668653488 cup milk
- •2 (9 inch) unbaked pie crusts
Instructions
- Gather all ingredients and 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.
- Serve immediately and enjoy!
Nutritional Facts
Per 8 servings
- Calories: 412
- Carbohydrate: 30g
- Fat: 24g
- Fiber: 3g
- Protein: 18g
- Sugar: 3g
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