Here’s what you need:
- 1 lb. skinless, boneless chicken breast halves - cubed
- 1 cup sliced carrots
- 1 cup frozen peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9 inch) unbaked pie crusts
Start by preheating the oven to 425 degrees. In a large pot, combine cubed chicken, carrots, peas and celery. Add just enough water to cover and boil for 15 minutes. Remove from heat and drain.
Sauté onions and butter in a large saucepan until onions are soft. Stir in flour, salt, pepper and celery seed. Next, slowly stir in the chicken broth and milk. Simmer over medium-low heat until mixture thickens.
Place the bottom pie crust into a pie pan. Pour the chicken and vegetables onto the pie crust.
Pour the liquid mixture over top and then cover with top crust. Seal edges and cut away any excess dough. Crimp edges with fork and cut 4 slits in the top crust to allow steam to escape.
Bake for 35 minutes or until pie crust is golden brown. Allow to cool slightly before serving.
Serve and share with loved ones.